Saturday, April 07, 2012

Ancho Chile Chocolate Bark

The Altitude Adjustment Section
This is a Passover recipe for a delicious chocolate treat. Easy, no altitude adjustment necessary, because it's no-bake chocolate. This recipe for ancho chile chocolate bark was entered in the contest for Your Best Edible Gift on Food 52, a website I adore.

1 large ancho chili
1 whole star anise
1/2 teaspoon black peppercorns
3 cloves
1 2-inch cinnamon stick
2/3 cups pistachio
2/3 cups cashews, very lightly crushed
12 ounces dark bittersweet chocolate, cut into small pieces
1/2 cup dried cherries
Fleur de Sel

To make the spice mix, pre-heat oven to 350 degrees. Place first 5 ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 min. Remove steams and majority of seeds from the anchos. Place all spices in a spice grinder or coffee grinder and pulverize. You may need to grind spices in batches.
Toast the nuts by placing them on the baking sheet and put in the oven. Check after 10 minutes. When done, remove from oven and let cool. Place three-quarters (9 ounces) of the chocolate in a bowl and slowly melt the chocolate, either in the microwave checking and stirring it every 25 seconds or over a double boiler on the stovetop. When all of the chocolate is melted, take it off of the heat and add in the remaining chocolate, stir until it is completely melted. Add one to two teaspoons of the spice mix. Add one at a time and taste; add more if you want it to be spicier. Line the baking sheet with parchment paper or a silpat. Spread out the nuts and cherries, reserving a few of the nuts to decorate the top. Sprinkle salt over the nuts and cherries. Pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top of chocolate and press them into the chocolate. Put in fridge and allow to cool for 45 min. Break into pieces and keep in a sealed container in the fridge.