I love this weeks recipe because it is so easy to make and everyone loves it.
Chocolate Bark
The addition of the smoked chili and spices is subtle but utterly addictive.
It is great with coffee or as a dessert.
1 tsp very finely chopped dried smoked chill
¼ tsp ground cloves
1 tsp five-spice powder
2 tsp ground cinnamon
½ tsp fine black pepper
500g dark chocolate (at least 60% coca solids)
Coarsely chopped
1 ½ cups coarsely chopped dried cranberries
1 cup coarsely chopped unsalted roasted
1 cup coarsely chopped pistachios, plus extra to sprinkle
Place the chili cloves, five-spice, cinnamon and black pepper in a heavy frypan and toast over a medium heat until they start to smell fragrant (about 30 seconds) Don’t overheat or they will burn.
Line an oven tray with baking paper for easy clean-up. Gently melt the chocolate in the microwave stirring every 30 seconds or in a large bowl over a pot of boiling water.
Remove from heat and stir on toasted spice mix and dried fruit and nuts, reserving 1/5 cup of pistachios.
Spread evenly on the prepared tray, sprinkle the extra pistachios and leave in a cool place until set (about 45 minutes). Break into chunks and pieces.
Store in a container in a cool place for up to a month…if it lasts that long.
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