Dark chilli chocolate and potato chip bark

Dark chilli chocolate and potato chip bark

By
From
The Potato Cookbook
Serves
6-8

Perfect for after dinner or as a pick-me-up afternoon snack, this delicious treat has a seductive taste, with its combination of dark chocolate, chilli and salty potato chips.

Ingredients

Quantity Ingredient
200 grams dark chocolate (70% cocoa), chopped into small pieces
2 teaspoons coconut oil
1/2 teaspoon cayenne pepper, or to taste
75 grams roughly crushed crinkle-cut potato chips
1 pinch sea salt flakes

Method

  1. Line a 20 cm baking pan with some baking paper.
  2. Pour 2 cm of water into a small saucepan over medium heat. Put the chocolate and coconut oil in a heatproof bowl and sit the bowl on the saucepan, making sure it doesn’t touch the water. Stir until the chocolate is just melted and combined with the coconut oil. Remove the bowl and place it on a tea towel on a work surface, taking care as the bowl may be hot. Stir the cayenne pepper into the chocolate. Tip the crushed potato chips into the chocolate mixture and stir until all the chip pieces are coated.
  3. Pour the mixture into the lined pan and use the back of a spoon to coax the mixture into the corners of the pan, tipping the pan if needed to ensure the chocolate is evenly distributed. Sprinkle with sea salt flakes, if desired. Place the pan in the refrigerator to set the chocolate.
  4. Once the bark is completely set, snap it into rough pieces to serve.
  5. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Potato
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