Salt And Pepper Chocolate Bark

by Jo
(South Texas)

Does anyone know of a good salt and pepper chocolate bark recipe?

I'm looking for a "how to" on making dark chocolate bark with black pepper and sea salt (or kosher salt) and I can't find one.


How do they get that wonderful pepper flavor? It's not cayenne - I tried that and it's just hot.


Also, I live in a very humid area - does that affect my chocolate making? How do I overcome that problem?

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Hi Jo,

I haven't made the salt and pepper bark yet myself, although I can certainly see the appeal since I also love salty and spicy mixed with sweet. Sounds like a fantastic combo to me.


Unfortunately, all the recipes I've seen for pepper and chocolate bark are calling for cayenne pepper. You mentioned that you've already gone that route and weren't too happy with the finished chocolate bark flavor.


Realistically, though, I can't see why you can't use any pepper that you want.


If black pepper bark is what you want, go for it!


As for the "How To" part, chocolate bark is so simple to make. You simply melt the desired amount of chocolate over a double boiler (being very careful not to let any moisture into the chocolate).


If you are planning to add "extras" to your bark, like your black pepper, stir it thoroughly into the melted chocolate before pouring it out onto a waxed paper or baking paper lined baking tray.


I'd suggest no more than 2 teaspoons of pepper per pound of chocolate. You may even want to reserve some of that pepper to sprinkle on top of the bark along with the coarse salt while the chocolate is still warm for "eye appeal."


Again, 2 teaspoons of salt per pound of chocolate sounds about right to me. Everyone has their own level of hot and salty tolerance, so use your own judgement to get the final result that you'll be most happy with.


Yes, humidity definitely affects chocolate making! I live in the tropics, so I should know! :)


I was determined to make some chocolate for Christmas this year regardless, so guess what I had to do? The only place in our house that has an air conditioner is our bedroom.


You guessed it! After preparing my truffle mixture and rolling it in balls to chill, I melted the chocolate for the coating and took everything I needed into the bedroom to dip my truffles and allow the chocolate to set. Success!


I have to admit that I did get a little chocolate on my bedspread, but that's the price one has to pay for being a rabid chocolate fan. Ha ha!


If you don't have any air conditioner in your house, you'll probably have a problem getting your chocolate to set. The only real solution to that is to refrigerate your chocolate.


Refrigeration brings its own set of troubles - specifically chocolate bloom. That just means your chocolate will probably end up with some discoloration, but it won't affect the taste. Can you live with that? If so, don't let a little humidity stop you!


Let us know if you find just the right salt and pepper chocolate bark combination that is what you are looking for.

Merry Christmas!
Angie