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.
Line an 11"x7"x2" 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 ;)
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.
This recipe was provided by Renee O from Mount Savage