Cal Reiet’s healthy recipes – spicy Christmas chocolate

Getting all comfy and cosy? Let us add the cherry on top! Today we’re making spicy Christmas chocolate. Would you like to try it at home?


200 grs fondant chocolate 75%
1 tbsp of pink pepper
1 tsp of chilli flakes
1 tsp of sea salt flakes
½ tsp of cinnamon powder
1 sheet of baking paper


Melt the chocolate in a soft boiling water-bath.
It’s important that the bottom of the bowl containing the chocolate, isn’t directly in contact with the boiling water.
Stir the melting chocolate to help it melting properly.

Pour the melted chocolate onto the baking paper sheet and extend it with a spatula in order to get a little bit less than 1 cm thick. Do it quickly as the chocolate cools down very fast.

Distribute the pink pepper seeds, the salt flakes and the chilli on all the chocolate surface.
Let it cool down for 30’ and then, place in the fridge for at least 6 hours. It’s easier if you put the chocolate plank on a tray.

Once completely cooled down, the chocolate plank will be dry and very crunchy.

Break it into irregular pieces and enjoy!

Info: Chocolate is naturally vegan. Try to buy those that don’t contain added dairy or at least, those that have been manufactured by adding only plant based milks. It’s important to buy chocolate from brands that warrantee a fair trade with the country of origin.