Chili Chocolate Bark
Make spicy chili chocolate bark with dark chocolate and warm spices. Easy, customizable, great for gifts. Tips for melting, spice swaps, and storage.
I fell in love with chili chocolate bark when I lived in England. I used to get a bag from the farmer's market every Saturday in Exeter. When I moved back to the US, I could not find it ANYWHERE, so... I made my own.
Add extras like almonds, raisins, or fruit as your taste desires.
Submitted by: Renee from Mount Savage, MD
Yield: 24 pieces
- Melt dark chocolate gently and mix in cocoa and warm spices, including a hint of cinnamon to balance bitterness.
- Adjust heat by swapping Aleppo, ancho, or cayenne and add extras like nuts, dried fruit, or zest for variety.
- Chill until set, break into pieces, and store airtight in the fridge for up to two weeks or freeze for longer.
Spices
Featured in this Recipe
Preparation Instructions:
- Line an 11 by 7 by 2 bake pan with wax paper. Mix all ingredients in a double-boiler until melted and smooth.
- Pour chocolate into prepared bake pan. Spread evenly with spatula.
- Sprinkle with crushed red peppers as desired.
- Chill at least two hours or until set. Slice or break into pieces.
- Store in an airtight container in refrigerator up to two weeks, maybe longer; I haven't been able to leave it alone longer than that ;)
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More About This Recipe
Please note: The cinnamon can only be hinted at, but it is necessary to provide a middle note with the different chiles, otherwise it is a bit bitter. Standard crushed red pepper flakes are fine in this recipe, but if you can get the slightly milder, fruitier Aleppo pepper flakes they are delicious with chocolate. For a milder chocolate, use ground ancho pepper instead of cayenne pepper. This is a very versatile recipe. Add nuts, dried fruit or zest (slivered almonds, dried cherries, orange zest etc). Experiment with different spices (cardamom, coriander ... ) or different chocolates (white chocolate, mint chocolate). This is also makes a very lovely gift.
Frequently Asked Questions
Can I use a microwave instead of a double boiler?
Yes. Chop the chocolate small, microwave in 15 to 20 second bursts, stirring between each burst until smooth. Stop while a few bits remain and stir to finish melting. Keep water away from the chocolate to avoid seizing.
How do I control the spiciness?
Cut heat by using Aleppo or ground ancho instead of cayenne. Reduce the amount of chili pepper or paprika. For more kick, add a pinch more cayenne or a few crushed red pepper flakes to taste.
What type of chocolate should I use?
Use dark chocolate with at least 45 percent cacao for a good balance of bitterness and sweetness. You can also use semi sweet, milk, or white chocolate but adjust spices and sugar to match the chocolate.
Why is cinnamon needed?
A small amount of cinnamon gives a warm middle note that tames bitter, high cacao flavors and blends the different chilies. Use it sparingly so it does not overpower the chocolate.
How do I get smooth, glossy bark?
Melt gently and avoid any steam or water. Stir often and do not overheat. For a glossy finish, either temper the chocolate or stir in a teaspoon of cocoa butter while warm.
How should I store the bark and how long does it keep?
Place pieces in an airtight container with parchment layers and keep refrigerated for up to two weeks. For longer storage, wrap tightly and freeze up to three months. Let thaw in the fridge before serving.
What mix ins work well?
Slivered almonds, toasted hazelnuts, dried cherries, orange zest, or coconut all pair nicely. Sprinkle them on the melted chocolate before chilling so they stick.
Can I change the spices?
Yes. Try cardamom, coriander, or a pinch of smoked paprika for new flavor profiles. Keep the cinnamon note and taste as you go to keep the balance right.
Can I use a microwave instead of a double boiler?
Yes. Chop the chocolate small, microwave in 15 to 20 second bursts, stirring between each burst until smooth. Stop while a few bits remain and stir to finish melting. Keep water away from the chocolate to avoid seizing.
How do I control the spiciness?
Cut heat by using Aleppo or ground ancho instead of cayenne. Reduce the amount of chili pepper or paprika. For more kick, add a pinch more cayenne or a few crushed red pepper flakes to taste.
What type of chocolate should I use?
Use dark chocolate with at least 45 percent cacao for a good balance of bitterness and sweetness. You can also use semi sweet, milk, or white chocolate but adjust spices and sugar to match the chocolate.
Why is cinnamon needed?
A small amount of cinnamon gives a warm middle note that tames bitter, high cacao flavors and blends the different chilies. Use it sparingly so it does not overpower the chocolate.
How do I get smooth, glossy bark?
Melt gently and avoid any steam or water. Stir often and do not overheat. For a glossy finish, either temper the chocolate or stir in a teaspoon of cocoa butter while warm.
How should I store the bark and how long does it keep?
Place pieces in an airtight container with parchment layers and keep refrigerated for up to two weeks. For longer storage, wrap tightly and freeze up to three months. Let thaw in the fridge before serving.
What mix ins work well?
Slivered almonds, toasted hazelnuts, dried cherries, orange zest, or coconut all pair nicely. Sprinkle them on the melted chocolate before chilling so they stick.
Can I change the spices?
Yes. Try cardamom, coriander, or a pinch of smoked paprika for new flavor profiles. Keep the cinnamon note and taste as you go to keep the balance right.
forgot to add the Cocoa powder and switch Aleppo for Ancho chili powder and the chocolate was well received
I add zest from one orange to the Chili Chocolate Bark Recipe. Everyone who has tasted it is amazed by how much better this is than store brought chili chocolate bars. I hardly repeat recipes but this one is certainly one I have already made a few times.
I’ve made this in different ways…..I like to add orange and ginger zest, and ground pistachios. It’s a great recipe for anyone’s tastes.
i already developed spices chocolates at home