Salt and Pepper Chocolate

1. 1

   Working simultaneously but in separate bowls, temper the bittersweet and white chocolates as directed in Basic Tempered Chocolate (page 163).

2. 2

   (You can use the same chocolate thermometer for tempering both chocolates; just wipe it thoroughly with a dry towel each time you switch bowls.)

3. 3

   Once the chocolates are tempered, take both bowls and pour the chocolates at the same time onto a sheet pan lined with parchment or waxed paper, criss-crossing them so that the bittersweet and white chocolates swirl together.

4. 4

   Shake the pan gently to spread the chocolate (it doesnt need to be level, but it should be no more than 1/2 inch thick at the thickest part).

5. 5

   Sprinkle the chili powder and sea salt evenly across the surface of the chocolate.

6. 6

   Then use a toothpick or skewer to further marbleize the chocolates and mix in the salt and chili powder.

7. 7

   Allow the chocolate to set at room temperature for 1 hour (or 30 minutes in the refrigerator).

8. 8

   Using a chefs knife or your hands, cut or break the chocolate into 2-inch shards.

9. 9

   Serve the chocolate immediately, or keep it in an airtight container at room temperature for up to 4 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.