Spicy Dark Chocolate Bark with Almonds & Currants

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Smooth, dark chocolate holds tender currants, almonds, and a spicy little kick!

Prep Time23

Cook Time10

Setting Time2

Total Time2 33

Course: Candy, Dessert

Cuisine: American

Servings: servings

Calories: 225kcal

½ cup roasted almonds, flavored if you prefer - I used Blue Diamond Toasted Coconut Almonds and they're quite tasty!
½ cup dried currants
1 teaspoon coarse sea salt
½ teaspoon hot chili powder
12 ounces dark chocolate

Coarsely chop the almonds and set them aside.
Line a small jelly roll pan with waxed or parchment paper. Have the currants and spices ready to go.
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.
Allow the bark to set at room temperature for about 2 hours until it is set and hard.
Break the solid bark into pieces and enjoy! Store in an airtight container at room temperature.

If you don't care for or don't have dried currants you can sub in another dried fruit that you like: raisins, cranberries, cherries or blueberries would be wonderful! If the fruits are large use a sharp knife to cut them into smaller pieces.