Spicy Chocolate Bark
Rated 5.0 stars by 3 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Introducing the “Sriracha Powder and Everything Nice” Spicy Chocolate Bark—a daringly unique treat that defies the ordinary! This delightful concoction starts with rich, velvety dark chocolate, lovingly melted and blended with just the right amount of sriracha powder to bring the heat. Toss in crunchy nuts and tart dried cranberries for a satisfying texture and a hint of sweetness, creating a symphony of flavors that will surprise and delight. Finished with a sprinkle of sea salt, this bark is perfect for adventurous snackers looking to spice up their dessert game. Serve it at your next gathering for a bold conversation starter—because who wouldn’t want to try chocolate that packs a punch? Enjoy the deliciously unexpected!
Ingredients
-
12 oz dark chocolate
-
1 tablespoon sriracha powder
- 1/4 cup chopped nuts (your choice—because we all need some crunch)
-
1/4 cup dried cranberries
-
Sea salt
Directions
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between. Watch it closely like you watch your dreams; nobody wants burnt chocolate.
Add the Spice: Once melted, stir in the sriracha powder. Taste it to see if it packs enough heat. If it doesn’t make you sweat a little, add more.
Mix It Up: Fold in the chopped nuts and dried cranberries. This is the part where you pretend you’re making a health-conscious choice.
Spread It Out: Pour the chocolate mixture onto a parchment-lined baking sheet. Spread it out into an even layer.
- Sprinkle and Chill: Sprinkle a pinch of sea salt over the top for that gourmet touch. Then, place the baking sheet in the fridge for about 30-45 minutes, or until the chocolate hardens. Use this time to reconsider your life choices.
- Break It Up: Once set, remove the chocolate from the fridge and break it into pieces like you break your New Year’s resolutions.
Serve with Sass: Present your “Sriracha Powder and Everything Nice” Spicy Chocolate Bark to unsuspecting guests. Watch their faces as they experience the delightful confusion of sweet chocolate and spicy heat.
Recipe Note
Customizable Heat: Feel free to adjust the amount of sriracha powder to suit your spice tolerance. Start with less if you're unsure, and add more for an extra kick!
Nuts and Fruits: You can swap out the nuts and dried cranberries for your favorites—almonds, cashews, or even coconut flakes work beautifully. Just keep the proportions similar for the best texture.
Storage: Store the chocolate bark in an airtight container at room temperature for up to a week. If you prefer it chilled, keep it in the fridge, but let it sit out for a few minutes before serving to soften slightly.
Gift-Worthy: This bark makes a great gift! Cut it into pieces and package it in a cute box or jar for a thoughtful, homemade treat.
Pairing Ideas: Enjoy it with a glass of milk, coffee, or even a scoop of vanilla ice cream for a decadent dessert experience.
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