* PLUS Melt time: 15 minutes, Cool time: 60 minutes
Recipe by Eshun Mott, Photo by Andrew Grinton
, (about 2 cups)
dry roasted salted
toasted shredded unsweetened
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)
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.