Sweet treats don’t have to be time consuming. They just have to be good. In my book there’s nothing quite as simple, and definitely not as good, as a decadent, rich chocolate. Hit it with a little Chipotle spice and a salty crunch and man oh man, I go weak in the knees. Sounds like every Valentine’s dream, right?
I’ve had a thing for chocolate bark ever since I featured Gerry of the food blog Foodness Gracious in my Holiday Issue of FoodieCrush magazine. Not only does the guy do savory, he also knows his way around the sweet side of the kitchen.
But that wasn’t the first time I fell hard for his confections. The first time I met Gerry was at The Big Traveling Potluck when he handed me one of his luscious specialty caramels. Let’s just say we started off on a very good foot which left me licking my fingers clean.
This time around, Gerry created a few recipes for some lovely concoctions specially for the Holiday issue of FoodieCrush magazine, creating my idea of a chocolate dreamland heaven.
First there was Gerry’s Cranberry and Pistachio Bark.
And then he came up with his up-and-at-’em Espresso White Chocolate Bark.
And since it was Christmas, of course he created a Peppermint Bark.
But then Gerry went all Pat Benatar on me and hit me with his best shot: Jalapeño Ancho Chile Bark.
I’ve been thinking on that one for a while.
Definitely hop over and check out Gerry’s story and get his Chocolate Bark recipes here.
Being inspired by his Chocolate Bark recipes made me think, why not gussy up a Valentine’s version of all this chocolate glory?
About the chocolate:
Most melting chocolates are called compound chocolates. These are the types of coatings you’ll find on candy bars like Snickers, Baby Ruths and the like. While they taste like chocolate (usually), these aren’t true and pure chocolate or cocoa like the kind you’ll see when a recipe calls for 60% cocoa, etc., or the type in fine, high grade chocolates.
With the addition of vegetable fats like coconut oil or palm oil, the compound chocolates tend to melt easier, create a smooth texture and glossy finish for a novice chocolatier like myself. One day I’ll learn to temper chocolate and become a master without this shortcut. Once I’ve mastered the other 417 recipe creations on my list.
About the recipe:
I used chipotle powder in this recipe, and totally loved the slow burn that showed up after the smooth taste of the chocolate melted in my mouth and snuck down the back of my throat. Seriously, so good. But if the smokey earthiness of chipotle just isn’t your thing, you can certainly use chile powder.
The melting chocolates I used are a higher grade than the regular grocery store version. I found them at my local baking store, Orson Gygi. Man, I spend too much time wandering the aisles there, dreaming of spun sugar and buying baking pans of every size and shape. Slap my hands, there’s no more room at the inn!
For the dark chocolate I used Ghriardelli dark melting chocolate wafers.
For the white melting chocolate wafers I used Guittard Vanilla A’peels.
I wish I’d swirled my chocolate a little less, a little more swoopy. Be careful not to overwork the swirling or you’ll end up with one pink blob. It would still taste great, but…
I used almonds in this incarnation. I vacsilated over using Pistachios instead. You can use whatever nut / chocolate / spice combo floats your boat.
Spicy Chocolate Bark with Chipotle and Almonds
Ingredients
- 12 ounces dark chocolate wafers about 2 cups (I used Ghriardelli)
- 1 ½ teaspoons chipotle chile powder
- 6 ounces white melting chocolate wafers about 1 cup (I used Guittard Vanilla A’peels)
- 12 ounces pink melting chocolate wafers about 2 cups (I used Merckens Pink Buttons)
- ½ cup chopped almonds
- flaked sea salt for sprinkling
Instructions
-
Line an 8 X 8 baking pan with parchment paper. I use 2 8 X 10 inch pieces and criss cross them across the bottom.
-
Place dark chocolate wafers in a heat proof bowl and place on top of a small saucepan filled with a few inches of water, but don’t let water touch bottom of bowl. Bring to a boil and melt the chocolate, stirring often. Add the chipotle chile powder and mix into the melted chocolate. Pour into the prepared pan, spreading the chocolate to the edges and gently tap the pan to even out the chocolate. Place in the refrigerator to set, about an 20 minutes.
-
Melt the white chocolate wafers in another heat proof bowl and the pink chocolate wafers in a different heat proof bowl using the same method as above.
-
When chocolate is melted, remove the pan from the refrigerator and pour ¾ of the pink chocolate over the dark chocolate, then drizzle the white chocolate over the pink chocolate, leaving some of the pink exposed. Top with chopped almonds and use a butter knife to swirl the two chocolates together. Top with flaked sea salt and sprinkle with extra chili powder if desired. Refrigerate until hardened, about 20 minutes. Break or cut into pieces. Store chocolate in an airtight container in a cool spot or in the refrigerator.
Thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. As always, all opinions are my own. This post contains affiliate links.
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Kathryn says
February 6, 2014 at 4:01 amPink!! This is amazing Heidi; I love that combo of chocolate/spice/saltiness. Seriously decadent and addictive.
Cara's Healthy Cravings says
February 6, 2014 at 4:46 amThis is the prettiest Valentine’s Day treat I have seen yet!
[email protected] says
February 6, 2014 at 5:05 amI love Gerry’s work but I had no idea about his chocolate bark recipes. I love the Valentine’s day theme in yours, they look so pretty!
heidi says
February 6, 2014 at 11:23 amGerry is a master of so many trades. Check out the caramels he makes and sells too https://www.etsy.com/shop/TootSweetCaramels
Norma | Allspice and Nutmeg says
February 6, 2014 at 6:18 amHow pretty. And I like the little kick of spice added in.
Rachel @ Baked by Rachel says
February 6, 2014 at 6:40 amThis is seriously so pretty and I just love the addition of sea salt!
heidi says
February 6, 2014 at 11:21 amThe sea salt brings all of the flavors together. I’m always sprinkling sea salt on my chocolates. That’s okay, right?
Ileana says
February 6, 2014 at 6:44 amThat marbled pink chocolate bark is stunning!
Katrina @ Warm Vanilla Sugar says
February 6, 2014 at 7:02 amI looooove the look of this bark. So pretty for Valentine’s Day.
Patti says
February 6, 2014 at 7:12 amThese look and sound so delicious. Chocolate is always calling my name. Thanks Heidi.
Liz @ The Lemon Bowl says
February 6, 2014 at 7:25 amLoving the spices in this!! And I’ve never seen more beautiful photos of chocolate in my life.
Erin | The Law Student's Wife says
February 6, 2014 at 7:30 amThese look almost too pretty to eat. Most important word in that last sentence: ALMOST. Also, thanks for sharing about Gerry with us. What a candy master!
Stephanie @ Girl Versus Dough says
February 6, 2014 at 7:31 amGerry has serious skills! Also I feel like if I make this bark I’m going to go all Oprah on it and yell “this is amAZZZZINNNGGGG!!” every time I take a bite.
Which is obviously why I need to make it, stat.
Gerry @ Foodness Gracious says
February 6, 2014 at 9:13 amThanks for the awesome feature (again) I owe you lol. I’m totally digging the color of this bark, you completely nailed it and thanks for mentioning spun sugar. It made me start reminiscing about one of my first jobs in the pastry section of a well-to-do hotel. I had to make batches of spun sugar every day, we used it to garnish plates :)
heidi says
February 6, 2014 at 11:21 amThank YOU Gerry for being such a breath of fresh air, and manly-man, in a sea of female food bloggers. You, your cooking and your blog rock our socks off.
[email protected] says
February 6, 2014 at 9:21 amSweets don’t get much prettier than that! Awesome! :) ela
Nicole ~ Cooking for Keeps says
February 6, 2014 at 11:59 amSoo gorgeous! Wow.
Christine @ Cooking with Cakes says
February 6, 2014 at 2:09 pmSWIRLS!!! this is so beautiful heidi, loves it!!
Laura (Tutti Dolci) says
February 6, 2014 at 3:04 pmThis bark is so fun, and perfect for Valentine’s!
Kailley @ Kailley's Kitchen says
February 6, 2014 at 7:55 pmWhat a gorgeous recipe! The flavor combination sounds absolutely killer. Pinned!
Tieghan says
February 6, 2014 at 9:31 pmThis is so pretty, Heidi! I love the swirls of pink and chipotle combined with the chocolate sounds amazing!! :)
Oh and Gerry is a darn talented guy!
Laura (Blogging Over Thyme) says
February 6, 2014 at 10:06 pmThis is ridiculously pretty. Seriously. Those swirls!!!!
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February 7, 2014 at 3:41 pmThis is too pretty to eat!
Jackie {The Beeroness} says
February 7, 2014 at 4:56 pmPink and spicy?! It’s perfect.
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February 10, 2014 at 11:55 amThis post is gorgeous! Kudos & Yum!
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March 2, 2014 at 10:34 pmThis is a great recipe. When using chiles in sweet recipes you have to strike a balance between flavor and “kick”. Mitzil’s Roasted Chipotle Powder adds a wonderful touch of smokiness without a lot of heat. Also, because roasting chiles brings the oil flavors to the surface, Mitzil’s Chipotle Powder is great for finishing any dish where a little smoke and heat is desired on tje first note. Find it at http://www.mitzilmexicanfoods.com
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