Dark chocolate with red chilli, orange rind, dried fruit and mixed nuts.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Mexican

    Chilli, Orange and Nut Chocolate Bark

    Recipe Information

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    400g Choceur Dark Chocolate

    1 Red Chilli, approx. 16g

    Grated rind of 1 Large Orange

    30g Salted Shelled Pistachio Nuts

    30g Cashew Nuts

    30g Almonds

    30g Raisins & Cranberry Mix

    1 flat tsp Mixed Spice


    25 x 15cm Shallow Baking Tray, lined with non-stick baking parchment


    Break up the chocolate and put into a heatproof bowl. Place the bowl over a pan of simmering water, ensuring the bottom does not touch the water.

    Cut the chilli in half lengthways, discard the seeds and chop finely, then add half to the chocolate.

    Add the mixed spice and half the orange rind to the chocolate. Stir until melted.

    Chop the cashew nuts and almonds in half. Keep some back for decoration and add the rest to the melted chocolate.

    Keep some of the fruit mix and pistachios for decoration, then add the rest to the chocolate mix.

    Stir well and pour into the lined baking tray.

    Decorate the top with the remaing chopped chilli, orange rind, nuts and fruit.

    Allow to cool, remove from the tin, peel off the paper and cut into triangles.