Homemade chocolate barks filled with exotic flavors of cardamom, chipotle and matcha. A full-bodied and fruity Nero d’Avola from Sicilia DOC perfectly balances the aromas of these delicious treats.
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups nuts such as peanuts, pistachios, or cashews
- 1-2 tablespoons spices such as chipotle powder, matcha or cardamom
Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer.
Stir one type of nuts and one of the spices into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve. Makes 6 servings.