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Makes
1 small baking sheet worth of bark
Author Notes
An easy to make dark chocolate made with lightly toasted almonds, cayenne pepper and fresh orange zest. —Angela Brown
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Ingredients
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10 ounces dark chocolate
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¼ teaspoon cayenne pepper
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zest from 1 orange
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½ cup toasted almonds, roughly chopped
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sea salt
Directions
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Line a baking sheet with parchment paper and set aside.
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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.
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.
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