Spicy Seedy Salty Chocolate Bark

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: about 8 servings

8 or 9 ounces of dark chocolate, at least 65%, broken or chopped into small pieces
1 3/4 teaspoon chipotle chile powder (grind dried chile in coffee grinder to make a powder)
2 tablespoons sesame seeds
1 or 2 tablespoons hemp seeds
Flaky sea salt (I like to used smoked Maldon salt)
1/3 cup toasted coconut flakes

Spicy Coconut Sesame Chocolate Bark

Have a parchment-lined baking sheet ready.

Fill a small saucepan about halfway with water. Heat over high until boiling, then reduce heat to low and maintain at a simmer. Add the chocolate pieces to a medium glass bowl and place over the simmering water. When the chocolate begins to melt, add the chipotle chile powder and stir to combine. Continue to stir regularly as the chocolate melts. When the chocolate is completely melted, remove from heat.

Using a spatula, pour the melted chocolate onto the parchment-lined sheet. Spread over the sheet; it may or may not come to the edges. This recipe is flexible, so you can make it thinner by spreading out more, or slightly thicker by spreading less.

Next, the toppings. Sprinkle the sesame seeds evenly over the surface. Follow with the hemp seeds, and then the flaky salt. Finish with the coconut flakes.

Place in the fridge to cool for two hours or so, until firm and brittle.

When the bark is completely cooled, break it into pieces with your hands, or cut with a knife. Store in the fridge for up to a week.

From theyearinfood.com