Dark chilli choco­late and potato chip bark

Western Times - - LIFE | TASTE -

In­gre­di­ents

200g dark choco­late (70% co­coa), chopped into small pieces

2 tsp co­conut oil

½ tsp cayenne pep­per, or to taste

75g roughly crushed plain salted crin­kle-cut potato chips (crisps)

Pinch of sea salt flakes (op­tional)

Method

Line a 20cm bak­ing pan with some bak­ing pa­per.

Pour 2cm 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 (dish 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.

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.

Once the bark is com­pletely set, snap it into rough pieces to serve.

Store in an air­tight con­tainer in the re­frig­er­a­tor for up to one week.

The recipes on this page are from The Potato Cook­book by Dale Why­brow, pub­lished by Hardie Grant Books, RRP $24.99 and avail­able in stores na­tion­ally.

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