Chili Chocolate Bark Food

SPICY CHOCOLATE CHILI PEPPER BARK

Spicy Chocolate Chili Pepper Bark image

I am a sucker for both chocolate and spicy foods - so I figured why not combine the two? Using a high-quality, dark chocolate is key in this recipe so you can reap the benefits. The Further Food Chocolate Collagen, with no added sugar, helps to ramp up the delicious chocolate flavor plus helping to strengthen hair and nails. If you can make your own fresh cinnamon, I say go for it! Cinnamon has incredible health benefits as well. It is the perfect recipe to whip up around Valentine's Day or when you want a rewarding treat around the house. Having homemade snacks like this helps me forego the unhealthy food that is so easily accessible in today's world!

Provided by Marisa Zeppieri

Yield 20-24 pieces

Number Of Ingredients 8

Ingredients

12 ounces dark chocolate (minimum of 70% cacao)
1 ½ tablespoons unsweetened cocoa powder or Further Food Chocolate Collagen
1 ½ tablespoons cinnamon
1 tablespoon sweet paprika
Optional:
½ cup crushed cashews or almonds, or a handful of pistachios*
1 ½ tablespoons chili pepper
1 tablespoon Aleppo chili pepper

Steps:

Line a baking pan with wax paper.In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.Pour chocolate onto baking pan. Spread out evenly.Be creative with some decoration at the end using leftover nuts.Chill for 20 minutes in the freezer, or until set.Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl. Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.

Nutrition Facts : Per Serving Calories

CHILI CHOCOLATE BARK

CHILI CHOCOLATE BARK image

Categories Candy Chocolate Dessert Low Carb Quick & Easy Low Cal

Yield 24 pieces

Number Of Ingredients 7

Ingredients

12 oz. dark chocolate (~45% cacao)
1 1/2 T. cocoa powder
2 T. crushed red pepper
1 T. sweet paprika
1 T. chili powder
1 T. cinnamon
Topping: 1 T.- 2 T. crushed red peppers

Steps:

Prepare 11"x7"x2" bake pan by covering bottom with wax paper. Melt all ingredients in a double-boiler until melted and smooth. Pour into prepared bake pan, smooth with small rubber spatula and sprinkle extra crushed chili on top for garnish. Refrigerate 2 hours or until firm. Slice or break into pieces. Store in an airtight container in refrigerator up to two weeks. Per piece: 70 calories, 4.5g fat, 3g saturated fat, 0mg cholesterol, 9g carbohydrates, 1 g fibre, 8g sugars

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