Chocolate Bark
4
- Prep Time5 min
- Total Time1 h 20 min
- Makes10 Servings
Recipe by Eshun Mott, Photo by Andrew Grinton
Ingredients
300 g chopped best-quality bittersweet chocolate, (about 2 cups)
1/2 tsp hot-pepper flakes, divided
1/4 tsp orange zest
1/8 tsp ground cinnamon
pinch ground allspice
1/2 cup dry roasted salted pepitas, divided
1/4 cup toasted shredded unsweetened cocounut, divided
Instructions
Preheat oven to 175F. Place chocolate in a single layer in a glass 9 x 13-in. dish and warm in the oven for 8 min or until chocolate holds its shape but melts when you stir it. Remove from oven, let stand 5 min to allow chocolate to melt more from residual heat, then add ¼ tsp chili flakes, orange zest, cinnamon, allspice and half the pepitas and stir until just mixed.
Scrape chocolate mixture onto a large sheet of parchment paper and spread into a thin rectangle about 11 x 15 in. Sprinkle top with remaining ¼ cup pepitas, coconut and remaining chili fl akes (optional). Let cool 1 hr or until fully set. Break into pieces.
Nutrition (per serving)
Calories 250, Protein 6g, Carbohydrates 18g, Fat 19g, Fibre 4g, Sodium 30mg.
Tip:
Heat the chocolate in the oven on low heat to get the best result. When set, chocolate should be shiny and not melt on your fingers.