Spiced Chocolate Bark

This recipe for chocolate bark is endlessly adaptable depending on the flavor you want to achieve. Use milk chocolate, white chocolate or a swirl of all three. And play with the toppings — try coarse sea salt, chopped nuts, dried fruit … the options are endless.

Recipe by Catherine Neville (originally developed for Feast TV)

Yields 20 to 30 pieces

  • 1 lb-block dark chocolate

  • 1 tsp red chile flakes

  • ½ tsp cinnamon

  • ¼ tsp cardamom

  • ¼ tsp freshly grated nutmeg

| Preparation | Chop chocolate into 1-inch chunks and transfer to a double boiler. Melt chocolate on low, stirring constantly until fully melted, then turn off heat and continue to stir until slightly cooled, about 3 minutes.

Spread an even layer of chocolate onto a parchment paper-lined sheet pan. While the chocolate is still soft, sprinkle with the remaining ingredients, then refrigerate for at least 30 minutes to allow the chocolate to harden and set. Using a pizza cutter, break bark into pieces.

Catherine Neville