Recipe by Eshun Mott, Photo by Andrew Grinton
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
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.
Protein 6g, Carbohydrates 18g, Fat 19g, Fibre 4g, Sodium 30mg.
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.