Ancho Chili-Cinnamon Chocolate Bark

Ingredients

Serves about 3 gifts
  • 1 large ancho chili
  • 1 whole star anise
  • 1/2 teaspoon black peppercorns
  • 3 cloves
  • 2" cinnamon stick
  • 2/3 cup pistachio
  • 2/3 cup cashews, very lightly crushed
  • 12 ounces dark bittersweet chocolate, cut into small pieces
  • 1/2 cup dried cherries
  • Kosher salt, or sea salt

Instructions

1 _ To make the spice mix, pre-heat oven to 350 degrees. Place first 5 ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 min.

2 _ Remove stems and majority of seeds from the anchos. Place all spices in a spice grinder or coffee grinder and pulverize. You may need to grind spices in batches.

3 _ Toast the nuts by placing them on the baking sheet and put in the oven. Check after 10 minutes. When done, remove from oven and let cool.

4 _ 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.

5 _ 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.

6 _ 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.


7 _ 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.

8 _ Sprinkle salt over the nuts and cherries.

9 _ Pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top of chocolate and press them into the chocolate.

10 _ Put in fridge and allow to cool for 45 min. Break into pieces and keep in a sealed container in the fridge.

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