Introduction

This Spicy Chocolate Bark with Chipotle and Almonds is a delightful twist on a classic treat. Combining rich dark chocolate with a smoky heat from chipotle chile powder and crunchy almonds, it’s an irresistible snack that balances sweet and spice perfectly.

The image shows pieces of pink and white swirled bark candy with chopped almonds scattered on top. Each piece has two clear layers: a thick, dark brown chocolate base at the bottom and a smooth top layer with swirling pink and white colors, giving it a marbled effect. The candy pieces are placed on a white marbled surface with some on a white plate in the top right corner. The shapes are uneven, mostly triangular and rectangular, with the almond pieces adding texture and contrast to the smooth swirled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces dark chocolate wafers (about 2 cups, I used Ghirardelli)
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

Step 1: Line an 8 x 8-inch baking pan with parchment paper by placing two 8 x 10-inch pieces crisscrossed at the bottom for easy removal.
Step 2: Place the dark chocolate wafers in a heatproof bowl and set it over a small saucepan filled with a few inches of simmering water, ensuring the water does not touch the bowl. Stir often until melted.
Step 3: Stir the chipotle chile powder into the melted dark chocolate until fully combined.
Step 4: Pour the spiced dark chocolate into the prepared pan, spreading it evenly to the edges. Gently tap the pan to level the chocolate, then refrigerate for about 20 minutes until set.
Step 5: Melt the white chocolate wafers in a separate heatproof bowl using the same double boiler method, stirring until smooth. Repeat this process with the pink chocolate wafers in another bowl.
Step 6: Once melted, remove the pan with dark chocolate from the refrigerator. Pour about three-quarters of the pink chocolate over the dark layer, then drizzle the white chocolate over the pink, leaving some pink visible.
Step 7: Sprinkle the chopped almonds over the top, then use a butter knife to gently swirl the white and pink chocolates together for a marbled effect.
Step 8: Sprinkle flaked sea salt evenly over the bark, and add extra chili powder if desired for more heat. Refrigerate until completely hardened, about 20 minutes.
Step 9: Break or cut the bark into pieces and enjoy.

Tips & Variations

For a milder heat, reduce the chipotle chile powder to 1 teaspoon or substitute with smoked paprika.
Try adding dried cranberries or orange zest for a fruity contrast.
Use roasted almonds for extra crunch and a deeper flavor.
If you don’t have a double boiler, melt the chocolate in short bursts in the microwave, stirring every 20 seconds to avoid burning.

Storage

Store the chocolate bark in an airtight container in a cool, dry place or in the refrigerator. It will keep well for up to 2 weeks. To soften before serving, let it sit at room temperature for a few minutes.

How to Serve

The image shows six pieces of bark-style candy on white parchment paper over a white marbled surface. Each piece has three clear layers: a dark chocolate base, a thick white middle layer with pink swirls creating a marbled look, and a topping of chopped nuts scattered unevenly across. The pink swirls blend with the white smoothly, adding a vibrant and artistic touch to the candy. A small clear bowl filled with coarse salt is visible on the side near a white cloth. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for the dark chocolate if you prefer a sweeter, less intense flavor. Keep in mind the chipotle’s heat may be more noticeable with milk chocolate’s sweetness.

How do I prevent the chocolate from seizing while melting?

Make sure no water gets into the chocolate during melting, and stir frequently. Using a double boiler or microwave with short intervals helps prevent overheating, which can cause seizing.