Chili Chocolate Pecan Bark with Candied Ginger
A decadent and complex bark combining the richness of dark chocolate with a subtle kick of chili and the warmth of cinnamon. Sweet pecans and zesty candied ginger provide delightful texture and flavor contrasts.
Prep Time
45 min
Difficulty
Easy
Servings
12
Calories
250 kcal
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
Roughly chop the pecans and candied ginger and set aside.
~2 min - 3
In a small saucepan over low heat, gently melt the dark chocolate, stirring occasionally until smooth.
~5 min - 4
Remove the melted chocolate from the heat. Stir in the chili powder, cinnamon, and sea salt until well combined.
~1 min - 5
Pour the chocolate mixture onto the prepared baking sheet and spread it into a thin, even layer using a spatula.
~3 min - 6
While the chocolate is still wet, sprinkle the chopped pecans and candied ginger evenly over the surface.
~2 min - 7
Let the bark set at room temperature for at least 30 minutes, or refrigerate for 15 minutes until firm.
~30 min - 8
Once hardened, break the bark into irregular pieces.
~2 min
Tips
- For a smoother melting process, you can use a double boiler or microwave the chocolate in 30-second intervals, stirring between each.
- Store the bark in an airtight container at room temperature for up to a week. If your kitchen is very warm, refrigeration might be necessary to prevent melting.
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