If life is like a box of chocolates than you can count me out.  Not only do you never know what you are going to get, but you never know what goes into those unappealing pastel pink and green fillings.  I am pretty sure that it is nothing found in nature.  Luckily life isn’t a box of chocolates; it is even sweeter (or in this case spicier and nuttier).  For Valentine’s Day this year I am thinking outside the box and giving Matt this deliciously spicy chocolate bark.  He absolutely loves spicy chocolate, and it will pair perfectly with his favorite Malbec.

Chipotle Dark Chocolate Bark with Pistachios and Cranberries

10 ounces 70% cocoa dark chocolate, coarsely chopped

1 teaspoon dried chipotle chili flakes

1 teaspoon freshly grated or ground cinnamon

¼ cup dried cranberries

¼ cup pistachios, shelled and coarsely chopped

½ teaspoon coarse Celtic Sea salt

Line a 9×11 baking sheet with parchment paper.

In a double broiler (aka a glass bowl over a pot of simmering water), melt the chocolate stirring occasionally.  When the chocolate is completely melted, stir in the spices and half if the pistachios and cranberries.

Pour the chocolate mixture onto the lined baking sheet and spread out with a rubber spatula.  Sprinkle the top with the remaining pistachios, cranberries and sea salt.  Gently press the pistachios and cranberries a little.  Place the chocolate on the baking sheet in the fridge for 1 hour to harden before breaking into 2 inch pieces.  The bark will keep at room temperature for a couple of weeks.

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