Ghost Pepper Chocolate Bark (Print Version)

Dark chocolate combined with ghost pepper, crunchy almonds and cranberries delivers a sweet-spicy fusion treat.

# What You’ll Need:

→ Chocolate

01 - 10.5 oz high-quality dark chocolate (minimum 70% cocoa), chopped or in chips

→ Spice

02 - 1/4 to 1/2 teaspoon ghost pepper powder, adjusted to preferred heat level

→ Toppings

03 - 1/2 cup roasted almonds, coarsely chopped
04 - 1/4 cup dried cranberries
05 - 1/4 cup pumpkin seeds
06 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Line a baking sheet with parchment paper, ensuring it covers the entire surface.
02 - Place dark chocolate in a heatproof bowl and melt over gently simmering water in a saucepan (double boiler), or microwave in 30-second increments, stirring until perfectly smooth.
03 - Blend ghost pepper powder thoroughly into the melted chocolate, beginning with a minimal amount. Taste cautiously and increase the quantity if desired, bearing in mind the potency intensifies upon setting.
04 - Transfer the spiced melted chocolate onto the lined baking sheet and spread into a consistently even layer, approximately 1/4-inch thick.
05 - Evenly sprinkle roasted almonds, dried cranberries, and pumpkin seeds over the chocolate surface. Finish with a gentle dusting of flaky sea salt.
06 - Press toppings lightly into the chocolate using a spatula or the palm of your hand to promote adhesion.
07 - Refrigerate the prepared sheet for 40 to 50 minutes, or until the chocolate is fully hardened.
08 - Break the bark into individual pieces and serve as desired.

# Additional Tips::

01 -
  • Ready in under an hour including chilling
  • No tempering required and beginner friendly
  • Vegetarian and gluten free for sharing with almost everyone
  • Customizable with mix and match toppings
02 -
  • High in antioxidants and fiber thanks to dark chocolate and seeds
  • Freezes well so you can make ahead or keep emergency treats on hand
  • Easy to double or customize for crowd size
  • Ghost pepper powder is unpredictably potent
03 -
  • Wear food safe gloves when handling ghost pepper powder and chocolate. I learned the hard way that even a tiny bit on your fingers can linger all day and cause burning if you touch your face
  • Always taste test small bits as the heat grows over time. Toasting nuts and seeds first brings out big flavor and aroma so do not skip that step

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