Dark chocolate bark with ghost pepper, roasted almonds, cranberries, seeds, and sea salt for bold, spicy flavor.
# Components:
→ Chocolate
01 - 10.5 oz high-quality dark chocolate (at least 70% cocoa), chopped or chips
→ Spice
02 - 1/4 to 1/2 teaspoon ghost pepper powder, to taste
→ Toppings
03 - 1/2 cup roasted almonds, roughly chopped
04 - 1/4 cup dried cranberries
05 - 1/4 cup pumpkin seeds
06 - Flaky sea salt, for sprinkling
# Directions:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Place dark chocolate in a heatproof bowl and set it over a saucepan filled with gently simmering water or microwave in short intervals, stirring between bursts until smooth and fully melted.
03 - Thoroughly stir in ghost pepper powder, beginning with 1/4 teaspoon. Taste with caution and increase as desired, recognizing that the heat will intensify as the chocolate sets.
04 - Pour the melted chocolate onto the prepared baking sheet and spread evenly to a thickness of approximately 1/4 inch.
05 - Distribute chopped almonds, dried cranberries, and pumpkin seeds evenly over the chocolate. Garnish with a light sprinkle of flaky sea salt.
06 - Gently press the toppings into the chocolate using a spatula or clean hand to ensure they adhere.
07 - Transfer the baking sheet to the refrigerator and chill for 40 to 50 minutes, or until the chocolate is completely set and firm.
08 - Break or cut into 12 pieces and serve.
