[ First Sharp Sharp! recipe ]
As promised, the first of the Sharp Sharp recipes I will be posting on my blog this week. The chili chocolate was the dish that sold out fastest at the market.
You can change the nuts, fruits & ingredients but just hold on to these proportions of fruits and nuts, so it’s still in balance. If you want the dish to taste extra spicy, add the seeds of the chili to the mixture.
Tomorrow I will post the recipe for the spicy peanut bars.
Spicy chili chocolate bar
INGREDIENTS
- 400 grams 70 % or more dark chocolate
- 25 grams of sunflower seed
- 100 grams of mix of yellow and dark raisins
- 50 gram of dried mango’s chopped
- 50 grams of goji berries
- 50 grams of dried raspberries (optional)
- 50 grams of walnuts
- 50 grams of hazelnuts
- 75 grams of pistachio
- 50 grams of almonds
- 2 red chili peppers
Before we start you can set the temperature of the oven to 200 degrees. Then chop the chili peppers in small pieces & just crush the nuts a bit. After that mix all of the nuts together on a oven plate, add the chopped chili pepper. Put the plate in the oven & be careful not to burn the nuts. Just leave them in the over for about 5 minutes until the nuts get golden-brown. In the mean time start melting the chocolate au bain marie in a bowl. First it’s good to chop the chocolate in small pieces, so it melts faster.
In another bowl mix together all the fruit and the nuts mixture. Take 2 hands out of this mixture and set aside. This part you will use for decoration on top of the chocolate. When the chocolate is melted, add the nut/fruit mixture & stir until all the nuts and fruits are covered in chocolate.
Take a big square plate and put the chocolate mixture on there, then divide evenly. After this step you can decorate your chocolate bar with the nuts/fruit that you set aside. Gently press the mixture on the chocolate bar. And now the hardest part, waiting, but first put the plate in the fridge for about half an hour. 30 minutes later, take it out & cut into piece the size you prefer. Enjoy!
P.S. the chocolate isn’t tempered so that is why the chocolate will stay chewy instead of crispy. If you want it crispy then you have to temper the chocolate.
