We’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.
We look forward to tins full of holiday treats every year. In addition to being a bright spot in our days, they’re also perfect for placating guests until dinner starts, or for the spontaneous midnight snack. If you’re lucky, someone will make you dark chocolate chile bark with cherries.
We love this recipe for its spicy bite from the cinnamon and cayenne pepper and for its kick of sweet and tart from the cherries and the bittersweet chocolate. But the best part? It’s quick and easy to pull off.
Just toast the almonds for 10 minutes at 350° F, then give them a rough chop. Melt your chocolate, kick it up with the cayenne and cinnamon, and pour it all onto a parchment-lined baking sheet. Sprinkle the almonds, dried cherries, and a touch of flaky sea salt over the top. Refrigerate for about 45 minutes, and break the hardened chocolate into pieces. And that’s it! You have the simplest holiday treat of the season.
Live.Love.Lux Tip: Never worry about scorching your chocolate when cooking with an Electrolux induction range — melt your chocolate at a low, consistent heat with the precise temperature control of induction.