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RECIPE
5 INGREDIENTS10 STEPS1HR 50MIN

Spicy Chocolate Bark with Almonds & Candied Ginger

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That Spicy Chick

Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
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This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also the perfect food gift during the holidays and great for holiday parties too. Learn how to make a multi-flavor and layered chocolate bark in just a few easy steps! (Partnership with Panasonic)
1HR 50MIN
Total Time

That Spicy Chick

Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 1/2 cups
70% Dark Chocolate , divided
1 3/4 cups
30% Cacao White Chocolate
1/4 cup
1/4 cup
Crystallized Ginger
1/2 tsp
Crushed Red Pepper Flakes
(optional)

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Nutrition Per Serving

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CALORIES
385
FAT
30.9 g
PROTEIN
5.6 g
CARBS
42.0 g

Author's Notes

You don’t have to use the crushed red chili flakes if you don’t care for a bit of heat on your chocolate.

Cooking Instructions

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Step 1
Line a large baking tray with nonstick cooking paper or parchment paper.
Step 2
Melt half of the 70% Dark Chocolate (300 gram) in a microwave-safe bowl in the Panasonic Microwave Oven for 30 seconds, then stir and repeat until completely melted and fluid.
Step 3
Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even.
Step 4
Scatter 1/3 of the total Unsalted Almonds (1/4 cup) over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
Step 5
Melt the 30% Cacao White Chocolate (300 gram) using the same method as for the dark chocolate and stir until completely fluid.
Step 6
Pour over the now firm dark chocolate and almond layer and spread with a clean spatula.
Step 7
Scatter ½ of the remaining almonds and ½ of the Crystallized Ginger (1/8 cup) over the white chocolate. Refrigerate again for 20-25 minutes until firm.
Step 8
Melt the remaining 70% Dark Chocolate (300 gram) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered.
Step 9
Scatter the remaining crushed almond and Crystallized Ginger (1/8 cup) over the dark chocolate layer. Sprinkle Crushed Red Pepper Flakes (1/2 teaspoon) on top.
Step 10
Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks. Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
385
% Daily Value*
Fat
30.9 g
40%
Saturated Fat
17.6 g
88%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
42.0 g
15%
Fiber
11.0 g
39%
Sugars
15.2 g
--
Protein
5.6 g
11%
Sodium
13.6 mg
1%
Vitamin D
--
--
Calcium
36.3 mg
3%
Iron
6.7 mg
37%
Potassium
170.8 mg
4%
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