Spiced Mexican Chocolate with Sea Salt
- 6 oz dark chocolate
- 3 oz semi-sweet chocolate
- 1/2 teaspoon organic ground cinnamon
- 1/2 teaspoon organic ground cayenne
- 1/4 teaspoon course sea salt
- 2 tablespoons dry roasted peanuts
Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)
Coarsely chop the chocolate.
Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)
Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.
Using a spatula, spread chocolate mixture evenly on the parchment paper.
Sprinkle with sea salt, and then crushed peanuts.
Allow to set for 1-2 hours. For best results, place them in the refrigerator.
Cut into pieces, and store in a sealed container in the fridge.