Cinnamon Chili Chocolate Bark (Printable Version)

Smooth chocolate fused with chili heat and cinnamon warmth for a vibrant, spicy, and sweet delight.

# Components:

→ Base

01 - 340 g semisweet chocolate, finely chopped

→ Flavor Enhancements

02 - 1 teaspoon ground cinnamon
03 - 0.5 teaspoon chili powder
04 - 0.25 teaspoon cayenne pepper

→ Toppings

05 - 35 g toasted pecans, roughly chopped

# Method Steps:

01 - Line a baking sheet with parchment paper, ensuring a smooth surface and set aside.
02 - Place chopped chocolate in a heatproof bowl over gently simmering water. Stir continuously until fully melted and glossy.
03 - Remove bowl from heat and immediately blend in ground cinnamon, chili powder, and cayenne pepper until evenly distributed.
04 - Pour spiced chocolate onto the lined sheet and spread into a thin, even layer about 6 mm thick using an offset spatula.
05 - Sprinkle chopped toasted pecans uniformly across the surface while chocolate remains soft.
06 - Allow chocolate to set at room temperature for approximately 60 minutes, then break into bite-sized shards for serving.

# Expert Advice:

01 -
  • Uses only five ingredients you probably already have in your pantry
  • Naturally gluten free and easy to make vegan with dark chocolate
  • Customizable with toppings like toasted nuts or dried fruit
  • Takes under fifteen minutes of active prep for maximum flavor impact
02 -
  • Bark keeps for two weeks in an airtight container at cool room temperature
  • Pairs perfectly with coffee or red wine for a simple dessert tray
  • Makes an eye catching edible holiday gift when wrapped in cellophane
03 -
  • Always use very dry bowls and utensils to melt chocolate as any water can cause splitting or seizing
  • Chop add ins like nuts or fruit as finely as you want for even distribution so no bite is overwhelmed
  • Taste your spices first as every chili powder is different some have a slow burn so go slow and build up heat gradually
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