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Horizontal image of squares of thin chocolate with salt and cherries on a wooden plate, with a lined baking sheet in the background.

Chili Pepper Chocolate Bark

  • Author: Fanny Slater
  • Total Time: 3 hours, 15 minutes
  • Yield: 12-14 pieces 1x


Everyone loves an edible gift, and this cinnamon-spiked chocolate and cherry bark gets a spicy lift from chili flakes and cayenne.


  • 12 ounces dark chocolate chips (at least 45% cacao)
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chopped dried cherries
  • 1/4 teaspoon large-flake salt


  1. Line a quarter-size rimmed sheet pan (9.5 x 13 inches) with parchment paper.
  2. Pull out your double boiler and add about 2 inches of water, or create a makeshift double boiler by adding the water to a medium saucepot and placing a heatproof bowl over the top. Make sure there’s a gap between the water and the bowl.
  3. Place over medium heat. Add the chocolate, cocoa powder, crushed red pepper flakes, cayenne, paprika, and cinnamon to the bowl (or top of the double boiler) and then bring the water in the base to a simmer. Turn off the heat, and whisk the chocolate mixture constantly until it’s melted and smooth.
  4. Pour the chocolate into the prepared pan, and spread it evenly with an offset spatula. It’s okay if it doesn’t reach the edges of the parchment paper.
  5. Immediately sprinkle the bark with the dried cherries and salt. Chill in the fridge until set, about 2-3 hours.
  6. Once the bark has hardened, break it into big chunks. Store in an airtight container in the fridge for 2-3 weeks.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: Dessert

Keywords: chocolate bark, cayenne, dried cherries, dark chocolate