Save This Cinnamon Chili Chocolate Bark delivers a bold twist on classic chocolate bark, infusing the richness of melted dark chocolate with warming cinnamon and a gentle kick of chili. It is a showstopper for gifting and entertaining and could not be simpler to make at home. This recipe is my answer to those last minute holiday treat emergencies when you want something homemade and memorable that does not require hours of baking.
I first whipped up a batch after tasting spicy chocolate in Mexico and fell in love with the warming heat from the chili. Since then, it has become my go to edible gift for friends and teachers who crave something unexpected.
Ingredients
- High quality dark chocolate bars or chips: good chocolate melts smoothly and gives your bark that satisfying snap when you break it apart aim for 70 percent cacao or higher for intense flavor
- Ground cinnamon: this brings an inviting warmth to the bark Mexican or Ceylon cinnamon works beautifully for slightly different flavor notes
- Ground cayenne pepper or chili powder: adds spicy heat taste your chili before measuring since some blends are much hotter than others
- Sea salt flakes: sprinkled on top these balance the chocolate and elevate the flavors a pinch of crunchy sea salt goes a long way choose a clean tasting unrefined salt
- Optional toppings: such as toasted pepitas chopped roasted almonds or dried tart cherries these add flavor, color, and texture look for just roasted nuts for extra crunch
Instructions
- Prepare the chocolate:
- Break your chocolate into equal sized pieces. Set a medium heatproof bowl over a gently simmering pot of water making sure the bowl does not touch the water. Melt the chocolate slowly stirring often until glossy and smooth. Remove from the heat and wipe the bottom of the bowl to prevent water from getting into the chocolate which can cause it to seize.
- Flavor your chocolate:
- Stir in the ground cinnamon and a small pinch of cayenne or chili powder. Taste a dab of melted chocolate on a spoon to check the heat level. Add more spice slowly until you love the balance but remember it will taste slightly less intense once set.
- Pour and spread:
- Line a rimmed baking sheet with parchment paper. Scrape the chocolate mixture onto the sheet and use an offset spatula to spread it into an even slab about one quarter inch thick. Do not worry about the exact shape rustic edges look beautiful.
- Add toppings:
- Immediately sprinkle sea salt flakes and any additional toppings you want before the bark sets. Press gently into the chocolate so they stick.
- Set and break:
- Let the tray sit at room temperature for about one to two hours or chill in the fridge for thirty minutes until completely firm. Once set break the bark into pieces using your hands or cut with a sharp knife for neater edges.
Save I have found the biggest crowd pleaser is the sprinkle of sea salt on top. My kids love cracking the bark into big chunks together and telling me which piece has the most salt crystals.
Storage Tips
Store the chocolate bark in a cool dry spot away from direct sunlight. If your kitchen tends to get warm you can refrigerate it just let it come to room temperature before serving to enjoy the best snap and creaminess. For longer storage keep it sealed in the freezer where it will keep its flavor for up to three months.
Ingredient Substitutions
Swap in milk chocolate if you want a sweeter bark or go darker for a grown up treat. You can use smoked paprika instead of chili for a mild smoky finish. Try orange zest instead of cinnamon for a citrus kick. My favorite swap is pepitas for almonds for a nut free but still crunchy topping.
Serving Suggestions
Pile shards of bark onto a wood platter after dinner for a casual dessert. Nestle a few pieces into holiday cookie boxes or pair with sliced oranges and pistachios for a festive snack board. The bark also makes a unique party favor tied up with a ribbon.
Cultural and Historical Context
Spiced chocolate has deep roots in Latin American cuisine dating back to the Aztecs who blended cacao with chili and spices. Inspired by Mexican chocolate, this bark brings that tradition into the everyday home kitchen in under half an hour.
Save Chocolate bark freezes perfectly. Lay the shards flat in a freezer safe bag and squeeze out as much air as possible before sealing. Take out only what you need and let it thaw for ten minutes on the counter.
Common Questions
- → What type of chocolate is best for this bark?
Dark chocolate is recommended due to its deep flavor, which pairs well with the spices. Milk chocolate can be used for a sweeter taste.
- → How much chili should I add for mild spice?
A pinch of chili flakes usually provides a gentle heat. Adjust to your preference for more intense spice.
- → Can I add nuts or dried fruit to this bark?
Absolutely. Chopped nuts or dried berries add texture and enhance the flavor complexity.
- → How long does the bark take to set?
Typically, it sets within 30–60 minutes in the refrigerator. Ensure the chocolate is completely hardened before breaking.
- → Is cinnamon essential or can I substitute?
Cinnamon brings warmth, but you can experiment with cardamom or nutmeg for different spice profiles.
- → How should I store chocolate bark?
Keep it in an airtight container at room temperature or refrigerate for longer shelf life.