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Author Notes: An easy to make dark chocolate made with lightly toasted almonds, cayenne pepper and fresh orange zest. —Angela Brown
Makes 1 small baking sheet worth of bark
10 ounces dark chocolate
¼ teaspoon cayenne pepper
zest from 1 orange
½ cup toasted almonds, roughly chopped
- Line a baking sheet with parchment paper and set aside.
- Melt the chocolate in a double boiler. When the chocolate is melted, stir in the cayenne, ¾ of the orange zest and ¾ of the toasted almonds. Spread the chocolate mixture onto the prepared sheet, being sure to smooth it into as thin a layer as possible. Sprinkle with the remaining zest, almonds and a generous pinch of coarse sea salt. Place the baking sheet in the freezer until the chocolate is firm, about 30 minutes. Break into pieces and store in an airtight container.