Remember the peanut butter cup commercials? Man and woman, so happy in their busy day, walking around with snacks in their hands, the sky above the color of a blue slushie the houses plastered in marzipan pastels, a happy-sounding tune of endless comic surprise piped through the air, the world a perfect place. Then—whoopsie, so clumsy of me—they smack into each other, exchanging flavors, and a wonderful new treat is born. Introducing nuts to chocolate is all well and fine and, sure, millions have been made on the combination. But if only the candymakers had the temerity to take the next step, something truly delicious could have come of it: chocolate, nuts, and a faint wave of chile heat all strummed like harp strings by the dexterous fingers of a luscious salt. Use this recipe to explore new dimensions of your favorite chocolate by trying it with a variety of salts. Choose the type and quantity of chile depending on your desire for heat.
Recipe information
Yield
makes about 3/4 pound
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the almonds on a sheet pan big enough to hold them in a single layer and toast in the preheated oven until browned and crisp, about 8 minutes, stirring once. Remove from the oven and let cool.
Step 3
Melt 4 ounces of the chocolate together with the chiles either in a covered microwave-safe bowl in a microwave oven at full power for 2 minutes, or in the top of a double boiler set over barely simmering water.
Step 4
Chop the remaining chocolate finely. Remove the melted chocolate from the heat and mix with a whisk until smooth. Add the finely chopped chocolate in 2 or 3 batches, whisking in each addition before adding another. The chopped chocolate will “seed” the melted chocolate with solid chocolate crystals, encouraging the bark to firm without developing “bloom,” a filmy white glaze that both mars the appearance of the candy and causes it to go stale more quickly.
Step 5
When the chocolate is smooth, remove the chiles (they should be the only lumps). If you are working in a double boiler, remove the top from the bottom.
Step 6
Using a rubber spatula, fold the almonds into the chocolate until the almonds are completely coated and the chocolate begins to firm up. It is important that the chocolate is firm enough to mound around the nuts without being runny. If the chocolate is too runny, let stand for 1 minute and try again.
Step 7
Pour and scrape the chocolate onto a medium to large sheet pan and spread it into a rough rectangle about 1/2 inch thick. Sprinkle the top with the salt and allow to set at room temperature until hard, about 2 hours. When the chocolate is solid, cut it into shards and serve. Store in a cool, dry place for up to four weeks. Do not refrigerate, as this will ruin the chocolate.
