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.
