Best 4 Chili Chocolate Bark Recipes
Are you seeking a delectable yet simple treat to satisfy your sweet and savory cravings? Look no further than "Chili Chocolate Bark." This irresistible confection combines the warmth of chili peppers with the richness of chocolate, resulting in a sensational taste experience. Whether you're a fan of spicy delights or prefer a balanced blend of sweet and savory, "Chili Chocolate Bark" promises to tantalize your taste buds. With minimal ingredients and straightforward instructions, this recipe is perfect for home cooks of all skill levels. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
CHEF JOHN'S CHILI CHOCOLATE COOKIES
Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
- Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
- Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
- Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
- Fold flour mixture into sugar and chocolate mixture until combined.
- Stir in dark chocolate chips and liqueur-soaked currants.
- Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are almost set, about 12 minutes.
- Remove from the oven and leave on baking sheets to cool, 5 minutes.
- Transfer to cooling rack and allow to finish cooling, 5 minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g
AZTEC CHOCOLATE BARK
Categories Chocolate
Number Of Ingredients 5
Steps:
- Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool. Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with. Spread onto a flat baking pan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.
SPICY CHOCOLATE BARK
Warm hearts and heat up the holidays with this melt-in-your-mouth confection from our Test Kitchen. It sets up nicely when chilled, saving the peppery bite 'til the very end. With just four ingredients, it makes an easy gift idea, and folks who like spicy foods just may put it at the top of their holiday wish lists!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in remaining ingredients. Spread onto a waxed paper-lined pan. Refrigerate until set, about 20 minutes., Break bark into small pieces. Store in an airtight container in the refrigerator.
Nutrition Facts :
CHILI CHOCOLATE BARK
Steps:
- Prepare 11"x7"x2" bake pan by covering bottom with wax paper. Melt all ingredients in a double-boiler until melted and smooth. Pour into prepared bake pan, smooth with small rubber spatula and sprinkle extra crushed chili on top for garnish. Refrigerate 2 hours or until firm. Slice or break into pieces. Store in an airtight container in refrigerator up to two weeks. Per piece: 70 calories, 4.5g fat, 3g saturated fat, 0mg cholesterol, 9g carbohydrates, 1 g fibre, 8g sugars
Tips:
- Use high-quality chocolate for the best flavor.
- Temper the chocolate properly to ensure a smooth, glossy finish.
- Add chili powder and cayenne pepper to taste, depending on your desired level of spiciness.
- Use a variety of toppings, such as chopped nuts, dried fruit, and sea salt, to add flavor and texture.
- Store the chili chocolate bark in a cool, dry place for up to two weeks.
Conclusion:
Chili chocolate bark is a delicious and easy-to-make treat that is perfect for any occasion. With its combination of sweet, spicy, and salty flavors, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give chili chocolate bark a try - you won't be disappointed!
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