Chili Chocolate Bark with Fleur de Sel

I wanted a simple garnish for Denis’ birthday dessert (Chocolate Strawberry Flan) so I decided to try making my own flavoured chocolate. Easy-peasy!

1/2 lb. of Bernard Callebaut Dark Chocolate (or other quality chocolate)
Melt this in a glass bowl over, not in, boiling water. Once it is completely melted, it will be shiny.

Stir in 1/2 – 1 tsp. of chili powder or cayenne. Start with a small amount. You can always add more. Cool slightly and taste. Add more if needed. It should just have a slight aftertaste, but not overpower the chocolate.  Spread evenly on a parchment paper lined baking sheet to about 1/8″ thickness. Sprinkle lightly with a coarse sea salt. Fleur de Sel is a very delicate sea salt that seems perfectly suited to be married with chocolate.
                                            
Chill in the refrigerator for 40-60 minutes, then break into chunks and serve.
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About Flavour and Savour @flavourandsavour.com

clean-eating recipes from my island home
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