1. Line a sheet pan with parchment. Melt chocolate in the top of double boiler until smooth and without any lumps (or microwave on low, stirring often). Remove from heat, wipe double boiler bottom with a kitchen towel, and scrape melted chocolate onto parchment paper. Smooth with a rubber spatula. Dust with chipotle powder and espresso powder and sprinkle with pistachios, almonds, sea salt & cocoa nibs. Place pan in the freezer for about 10-15 minutes. Remove when chocolate is hard, break into pieces.