Chilie Chocolate Bark

My Dad loves chocolate bars with chilies...
So I made this for him yesterday... REALLY GOOD!
VERY EASY to make! Takes about 10 minutes!

and it's a LOT cheaper than buying any I have ever found!
What I have found in Chocolate/Candy Specialty stores is like $10 for 6 oz. or so...
I used Ghiradelli Chocolate...

[color:"blue"]Chilie Chocolate Bark[/color]
Ingredients
12 ounces dark chocolate (at least 45% cacao)
12 ounces semi-sweet chocolate
2 tablespoons crushed chilies (or red pepper)
2 tablespoon chili pepper
2 tablespoon sweet paprika
2 tablespoon Cinnamon

Preparation
Line an 13"x9"x2" bake pan with wax paper.
Mix all ingredients in a double-boiler until melted and smooth.
Pour chocolate into prepared bake pan.
Spread evenly with spatula.
Chill at least two hours or until set. Slice or break into pieces.
Store in an airtight container in a cool/dark place (or fridge?) up to two weeks, maybe longer...

Add, toasted almonds, dried fruit, chopped pecans... etc... for options...
Whatever you feel like... experiment!
Try different dried peppers, hotter or milder, according to your liking...

Next time I'm gonna try sprinkling a little, very coarse ground, sea salt on top... I've heard that is good...

Try Fleur de Sel, great on chocolate candy.

LOL! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
I was just thinking that! I have some from our last trip to SXM! I love it on eggs!

OMG! I have been eating this stuff way too much! It's really good...
I think, next time, I'll be adding some toasted slivered almonds and dried cranberries (or dried cherries)...
and sprinkle a LITTLE Fleur de Sel over the top!

This looks AMAZING & I can't wait to try it... Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I'm going to try it, because I adore spicy chocolate too!

When I made it this week, I used a 9x9 pyrex dish...
It was great, but really thick (depthwise)...
I think next time I'll use a 9x13 dish! so the bark is thinner...
It was just hard to cut up into bite sized pieces...
and I'll definately add dried cranberries and toasted slivered almonds!
more sweet and savory to the hot!