spiced chocolate bark

I’m back with another delicious recipe in collaboration with East End Foods! I always love collaborating with this brand as their spices really are the best quality I’ve ever used, and I get the perfect opportunity to experiment with new flavoursome recipes every time I use their products!

Today, I went back to my first love – chocolate. This time, I decided to add a fiery twist and create some chocolate bark strips with nuts, fruit and a few delicious spices. I remember the first time I tried chilli chocolate – I was around 13 and I was so surprised that this flavour combination worked! It definitely opened my mind to the possibilities of creating sweet + spicy combinations with different, unexpected food choices.

Since that day, I’ve always enjoyed adding some different spices to sweet dishes and recipes to see how they turn out. I’ve always been pleasantly surprised by the result! I feel like I’m definitely celebrating my love for sweet, spicy foods with this simple recipe. These chocolate bars have the perfect touch of heat, and are really well complemented by the crunchy crushed almonds and chewy soft raisins.

These bars make a great afternoon treat, and they’re so quick and simple to make! You could even pour them into some egg moulds for a fiery Easter surprise over the holiday season!

I hope you enjoy the recipe!


spiced chocolate bark

serves 4-5


100g dark chocolate (I used 65%)
2 tsp coconut oil
1/8 tsp East End mango powder
1/8 tsp East End ginger powder
1/8 tsp East End ground cinnamon
1/8 tsp East End chilli powder
pinch of salt
1 tbsp raisins
1 tbsp chopped almonds



  1. Place a pan onto a medium heat, and add the coconut oil. Allow it to melt and then add the mango powder, ginger powder, cinnamon, chilli powder and salt. Stir together for about 1 minute.
  2. Next, break the chocolate into squares and add it into the pan. Stir everything together until the chocolate has melted and mixed in with the spices.
  3. Once everything has melted and mixed, stir in the almonds and raisins until evenly spread through the mixture.
  4. Then, pour the chocolate into your desired chocolate moulds and move them into the freezer for about 20 minutes to set. Then, move them into the fridge to stay cool until ready to be served.


4 thoughts on “spiced chocolate bark

  1. Wonderful! I would love to try that mango powder!

    1. It’s amazing, definitely do!

  2. where do we find those molds? I wanna do mine exactly like yours!!! thanks chef!!

    1. Aw thank you! I got mine on Etsy I think! Bit I got them a few years ago – so hopefully you can still find them on there!

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