Ingredients
12 oz. dark chocolate (~45% cacao)
1 1/2 T. cocoa powder
2 T. crushed red pepper
1 T. sweet paprika
1 T. chili powder
1 T. cinnamon
Topping: 1 T.- 2 T. crushed red peppers
Preparation
Prepare 11"x7"x2" bake pan by covering bottom with wax paper. Melt all ingredients in a double-boiler until melted and smooth. Pour into prepared bake pan, smooth with small rubber spatula and sprinkle extra crushed chili on top for garnish. Refrigerate 2 hours or until firm. Slice or break into pieces.
Store in an airtight container in refrigerator up to two weeks.
Per piece: 70 calories, 4.5g fat, 3g saturated fat, 0mg cholesterol, 9g carbohydrates, 1 g fibre, 8g sugars
