SPICY CHOCOLATE BARK

SPICY CHOCOLATE BARK image

Number Of Ingredients 12

Ingredients

Ancho Cinnamon Chocolate Bark by Wanderash
Makes enough for 3 gifts
1 large ancho chili
1 whole star anise
½ teaspoon black peppercorns
3 cloves
2″ cinnamon stick
2/3 cups pistachio
2/3 cups cashews, very lightly crushed
12 ounces dark bittersweet chocolate, cut into small pieces
½ cup dried cherries
Kosher salt, or sea salt

Steps:

To make the spice mix, pre-heat oven to 350˚ Fahrenheit. Place the first five ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 minutes. bark-3 Remove stems and majority of seeds from the anchos. Place all of the spices in a spice grinder or coffee grinder and pulverize. You may need to grind the spices in batches. bark-10 Toast the nuts by placing them on the baking sheet and putting it in the oven. Check after 10 minutes. When done, remove from oven and let cool. Place ¾ of the chocolate in a bowl and slowly melt the chocolate, either in the microwave, checking and stirring it every 25 seconds, or over a double broiler on the stovetop. When all of the chocolate is melted, take it off of the heat and add in the remaining chocolate; stir until it is completely melted. bark-12 Add one to two teaspoons of the spice mix. Add one at a time and taste; add more if you want it to be spicier. I like a subtle spice flavor; it keeps those eating it wondering what the secret spice could be. Line the baking sheet with parchment paper or a Silpat. Spread out the nuts and cherries, reserving a few of the nuts to decorate the top. Sprinkle salt over the nuts and cherries. bark-15 Pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top and press them into the chocolate. Put the pan in the fridge and allow it to cool for 45 minutes. Break the chocolate bark into pieces and keep it in a sealed container in the fridge.