12ouncesdark chocolate wafersabout 2 cups (I used Ghriardelli)
1 ½teaspoonschipotle chile powder
6ounceswhite melting chocolate wafersabout 1 cup (I used Guittard Vanilla A’peels)
12ouncespink melting chocolate wafersabout 2 cups (I used Merckens Pink Buttons)
flaked sea salt for sprinkling
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.
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