Recipe and photo by Kimberley Hasselbrink
The Year in Food
Serves 8
8 or 9 ounces of dark chocolate, at least 65%, broken or chopped into small pieces 1 3/4 teaspoon chipotle chile 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
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.
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