Chili & Hazelnut Chocolate Bark Recipe
It’s cold out there! Many of you in the Northern Hemisphere are experiencing that crazy broken polar vortex. -34 degrees in Montana montana over the weekend! This afternoon before going out to shovel some very heavy, wet snow, I made a new chocolate bark recipe for you all. This one will help warm you up on a cold afternoon! Hazelnuts and chili are an uncommon, but fabulous combination. I’ve combined chipotle chili powder and cinnamon with toasted hazelnuts and dark chocolate to bring you a cheek warming delicious treat after playing in the snow.
Chili and cinnamon are both herbs which help stimulate circulation and blood flow. If you’ve ever had chili and felt the flush and sweat of too much capsaicin about stimulating blood flow!
Toasted hazelnuts are warm and nutty and bring a nice crunch to this treat.
Like my other chocolate barks, this one is super easy to make too!
Chili & Hazelnut Chocolate Bark
Ingredients:
1 cup of semi-sweet or dark chocolate chips
1/2 tsp chipotle chili powder
1/2 cinnamon powder
1/4 cup of toasted chopped hazelnuts
chili flakes to top
Directions:
Start by toasting and chopping the hazelnuts. You can toast them in pan just until they start to turn a golden color. They will smell nutty and wonderfully fragrant. Set aside to cool then roughly chop them. You can see from the picture I wasn’t too meticulous as chocolate bark tend to be a “throw it together” kind of treat.
Next, melt the chocolate in pan on low to medium heat, stirring constantly to avoid burning. ( You can also microwave it at 30 second intervals stirring between each interval.)
When the chocolate is melted, mix in the chili and cinnamon powders and spread it out on to a lined baking sheet. While the chocolate is still warm, add the chopped hazelnuts and chili flakes.
Let it cool completely then enjoy!
