Chili and Vanilla Chocolate Bark

Perfect for an Easter present!  This gives a little heat and a little sweet.  I really enjoyed this.


500 g quality dark chocolate, chopped
3 - 5 dried medium sized chilies or use 1/2 tsp to 1 tsp dried chili flakes
3 vanilla beans

• Preheat oven to 300 f.  Line baking sheet with parchment paper.  Place vanilla beans and chilies on chest; toast in oven for 1 minute - just long enough to bring out their flavour.  Set baking sheet aside.  Trim and discard stems and seeds from chilies; trim and discard tops and bottoms of vanilla beans.  Coarsely chop chilies and vanilla bean; in a spice grinder and working in batches until powdery.
• In a double boiler, or heat proof bowl set over a saucepan of hot (not boiling) water, melt chocolate; stir in vanilla and chili mixture until well combined.  Spread mixture evenly over parchment paper lined baking sheet to a 1/4 inch thickness.  
• Set aside for 2 hours at room temperature until firm, then break into small pieces.  Store in an airtight container, up to two weeks.