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5 from 4 votes

Spicy Holiday Chocolate Bark

The combination of sweet, spicy and salty makes your taste buds go wild and crazy! This is a Holiday treat that will definitely surprise you!
Prep Time5 minutes
Cook Time5 minutes
Passive Time20 minutes
Total Time30 minutes
Servings: 8
Author: Francine Lizotte
Course: Candies - Treats
Cuisine: Fusion
Keyword Chocoholic, Dairy Free, Gluten Free, Holidays & Events, Low Sodium/No Sodium, Quick & Easy, Spicy, Vegan & Vegetarian

Ingredients

  • 7 ounces dark chocolate
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ancho chili powder
  • 1/4 tsp. cinnamon
  • 1 tbsp. candied mixed citrus peel see Recipe
  • 1 tbsp. dried cranberries
  • 1 tbsp. sliced almonds tips & tricks
  • 1 tbsp. pepitas (aka pumpkin seeds)
  • 1 tbsp. unsweetened coconut flakes
  • 1 pinch fleur de sel (substitute ground sea salt)

Directions

  • Line a small baking sheet with a silicone mat or parchment paper; transfer to the fridge.
  • In a double-boiler, making sure the water doesn’t touch the bottom of the bowl, add chocolate and bring the water to a simmer. Melt the chocolate, stirring occasionally.
  • When chocolate is smooth, remove from the heat and stir in cinnamon, chili powder and cayenne pepper.
  • Remove the chilled baking sheet and pour the chocolate into the center of silicone mat. With an angled spatula, rapidly spread chocolate onto the whole surface of the silicone mat. Sprinkle on citrus peel, cranberries, almonds, pepitas and coconut flakes. Press down on the ingredients to set into chocolate.
  • Finish with a sprinkle of fleur de sel before returning to the refrigerator to set for at least 15 minutes.
  • Break the chocolate into pieces and serve.