Bittersweet Chocolate Nut Bark with Chiles and Cinnamon
Chiles, chocolate, and cinnamon make a great combination. This recipe was inspired by the yummy flavors of Mexican hot chocolate.
1 pound of bittersweet chocolate
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 1/2 cups toasted hazelnuts
1 1/2 cups toasted almonds, roughly chopped
1. Line a sheet pan with aluminum foil.
2. In a double boiler, or a bowl set over a saucepan with boiling water, melt the chocolate.
3. Add the cayenne and cinnamon, and stir until thoroughly combined. Pour the chocolate onto the foil-lined sheet pan. Use a spatula to evenly spread the chocolate into a thin layer that covers the bottom of the pan.
4. Sprinkle with the hazelnuts and almonds, and refrigerate for about 1 hour or until set.
5. Once the chocolate has hardened, slide the chocolate and the foil off of the sheet pan and onto the counter. Peel away the foil, then break into pieces. Store in a cool place.
Did you buy your hazelnuts whole? Chances are, they came raw and with the skins still on. Here’s a trick to remove the skins easily:
Roast them at 350°F on a sheet pan for 10-15 minutes, or until fragrant. Pour the nuts onto a clean, dry dish towel and rub them with the towel until the skins release from the nuts.