Dark chilli chocolate and potato chip bark
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)
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.