Dark Chocolate Bark

Ingredients

8 Ounces Olive & Sinclair Chocolate (or other bittersweet chocolate)
8 ounces semi-sweet chocolate chips
Chipotle Powder
1/2 cup pistachios, chopped
1/2 cup almonds, chopped
1-2 tablespoons instant espresso powder
flaky sea salt such as maldon
2 tablespoons cocoa nibs (optional)

Instructions

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.

Scott Witherow: Prophet of Chocolate at Olive & Sinclair

With accolades from Garden & Gun, Bon Appetit, Food & Wine and Oxford American in his pocket, Scott Witherow is making the premier bean-to-bar chocolate in the South. Stone-ground in small bat...

Ingredients

8 Ounces Olive & Sinclair Chocolate (or other bittersweet chocolate)
8 ounces semi-sweet chocolate chips
Chipotle Powder
1/2 cup pistachios, chopped
1/2 cup almonds, chopped
1-2 tablespoons instant espresso powder
flaky sea salt such as maldon
2 tablespoons cocoa nibs (optional)

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