# What You’ll Need:
→ Chocolate
01 - 10.5 oz high-quality dark chocolate (minimum 70% cocoa), chopped or in chips
→ Spice
02 - 1/4 to 1/2 teaspoon ghost pepper powder, adjusted to preferred heat level
→ Toppings
03 - 1/2 cup roasted almonds, coarsely chopped
04 - 1/4 cup dried cranberries
05 - 1/4 cup pumpkin seeds
06 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Line a baking sheet with parchment paper, ensuring it covers the entire surface.
02 - Place dark chocolate in a heatproof bowl and melt over gently simmering water in a saucepan (double boiler), or microwave in 30-second increments, stirring until perfectly smooth.
03 - Blend ghost pepper powder thoroughly into the melted chocolate, beginning with a minimal amount. Taste cautiously and increase the quantity if desired, bearing in mind the potency intensifies upon setting.
04 - Transfer the spiced melted chocolate onto the lined baking sheet and spread into a consistently even layer, approximately 1/4-inch thick.
05 - Evenly sprinkle roasted almonds, dried cranberries, and pumpkin seeds over the chocolate surface. Finish with a gentle dusting of flaky sea salt.
06 - Press toppings lightly into the chocolate using a spatula or the palm of your hand to promote adhesion.
07 - Refrigerate the prepared sheet for 40 to 50 minutes, or until the chocolate is fully hardened.
08 - Break the bark into individual pieces and serve as desired.
