Chilli Chocolate Almond Bark Recipe
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How to make Chilli Chocolate Almond Bark
Method
- Place the chocolate into a heatproof bowl and melt in a microwave or over a double boiler. Add ground chilli to your taste – you want a bit of a kick!
- Line a flat tray with greaseproof paper and pour the chocolate on top, smoothing it out so it is approximately 2.5mm thick.
- Scatter the pomegranate seeds, almond and pepitas all over the surface of the chocolate.
- Sprinkle with sea salt and set aside until the chocolate hardens. You can speed things up by refrigerating it.
- Once set, cut into pieces or simply break into shards and serve.
Tip: For a sweeter bark, substitute the dark chocolate for milk chocolate.
Optional: The topping options are endless. Try macadamia nuts, sunflower seeds, dried cranberries, chopped pistachios, crystalised ginger or goji berries.