It’s a challenge to hide chocolate in this house. My children have shown great talent in quickly locating my chocolate stashes. I then feel guilty and a tad embarrassed at trying to claim it just for myself, so I just let them dig in.
One solution I thought would work was to sneak chocolate chips out of the baking cupboard when I needed a fix. I figured no one but me would think of grabbing them. No one but me would know when they got low. Then, a short time into my deceptive plot my daughter caught me sneaking the chips and gleefully joined in. She respectfully keeps it low-key (i.e. stands at the cupboard to shove a handful in instead of taking the whole bag to the couch.)
It’s nice that we now share in this guilty act. However I know that I have introduced her/hooked her on what will likely be a lifelong chocolate chip thieving habit. Sorry kid.
Less than two days later the bark is gone. The kids and the husband discovered to their surprise they do like a combination of dark chocolate, coconut almonds and chili powder, which is great news for their taste buds. Bad news for me as I still have no secret chocolate stash.
Spicy Dark Chocolate Bark with Almonds & CurrantsPrint
- 12 ounces dark chocolate
- 1/2 cup roasted almonds, flavored if you prefer. I used Blue Diamond Toasted Coconut Almonds
- 1/2 cup dried currants
- 1 teaspoon coarse sea salt
- 1/2 teaspoon hot chili powder
Coarsely chop the almonds. Set aside. Line a small sheet pan (I used an 11" x 10") with waxed paper.
Melt the dark chocolate in the top of a double boiler with water gently simmering in the lower half. Stir the chocolate until it is completely melted and smooth.
Pour the melted chocolate into the lined pan. Use a rubber spatula to spread it out evenly in the pan. Sprinkle the chopped almonds over the top, followed by the dried currants. Pull the tines of a fork gently through to partially set the nuts and fruit into the chocolate. Sprinkle the sea salt and chili powder over the top. Place in the fridge for 1-2 hours until the chocolate is cooled and set.
Break the solid bark into pieces and enjoy! Store in an airtight container in a cool, dark place (I store mine, I mean, ours in the fridge.)