12 oz dark chocolate (contains at least 45% cacao)
1-1/2 Tbsp unsweetened cocoa powder
2 tsp Urfa Chile or Aleppo Chile, crushed
1/2 tsp Ancho Chile, Ground
1 tsp Sweet Paprika
1 tsp Ground Cinnamon
1 tsp Fleur de Sel
Line an 11″x7″x2″ baking dish with waxed paper. Combine all the ingredients, except for the Fleur de Sel and Urfa, in a double-boiler, and warm, over lowest heat setting, stirring occasionally, until the mixture is melted and smooth.
Pour the spiced chocolate mixture into the prepared bake pan. Spread chocolate out evenly with a heatproof spatula. Sprinkle surface of the chocolate with the Urfa chile to taste (you don’t have to use the full 2 tsp), and garnish with a bit of Fleur de Sel as desired.
Chill chocolate bark for a minimum of two hours, or until set. Slice or break into pieces before serving. Store in an airtight container in refrigerator up to two weeks.
Jazz this recipe up a bit by adding fruit or chopped nuts to the bark along with the Urfa, or make the melted chocolate from different kinds of chocolate (bittersweet, milk, etc).