Ancho Chili Chocolate Bark

Adapted from Food 52

1 large dried ancho chili
1 whole star anise
1/2 tsp black peppercorns
3 cloves
2 inch cinnamon stick
12 oz bittersweet chocolate, cut into small pieces
1 cup dried cherries
1½ oz white chocolate, shaved
Kosher salt or sea salt

To make the spice mix, preheat oven to 350°F. Place first five ingredients on a baking sheet and place in oven for about 10 minutes, until fragrant. Remove stems and majority of seeds from chili. Place all spices in a spice grinder or coffee grinder and pulverize.

Place 3/4 of chocolate in a bowl and slowly melt the chocolate, either in microwave, checking every 25 seconds or over a double boiler on the stovetop. When all the chocolate is melted, take it off of the heat and add in the remaining chocolate, stir until completely melted.

Add 1 to 2 teaspoons of spice mix. Add to taste. Line the baking sheet with parchment paper of silpat. Spread out the cherries on the parchment and sprinkle with salt.

Pour the chocolate over the cherries in an even layer. Top with shaved white chocolate. Cool in a refrigerator for 45 minutes. Break into pieces and keep in a sealed container in the fridge.

Makes 4–6 servings

Allergy Warning: Contains Milk

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