My favorite type of chocolate as a kid was the one with mixed dried fruit and nut because their texture and taste cut through the richness of chocolate. Then, I later learned about how South Americans add chile to mole and other cacao based products and as much as the type of chocolate you use imparts a different taste experience each time, so does the type of chile powder. And though I do mention using reshampatti chile powder here, you could use any type of chile powder.
What's reshampatti chile ? - it's got a brighter red color than Kashmiri chile powder in color but is a bit hotter. If you can't find it at an Indian grocery store then use the same amount of ground guadjillo chile powder.
I've used Guittard's milk and dark chocolate here because the texture is smooth and the dark chocolate has interesting notes of fruit and red wine which works with the dried fruit and nut combination added to this bark.
chile, fruit and nut bark
makes one 9-inch circular bark
1/2 cup mixed dried fruit (craisins, raisins, dried blueberries, apricots, etc)
1/2 cup mixed nuts and seeds, chopped (walnuts, pistachios, pumpkin seeds)
12 oz milk chocolate (I used Guittard's 38% cacao)
6 ounces bittersweet dark chocolate (I use Guittard's 74% cacao)
1/2 tsp reshampatti chile powder (see note above)1/2 Tbsp Maldon salt flakes
1. Take a 9-inch circular tart pan (or any pan that you like) with a removable bottom. Cut a sheet of parchment paper (or wax paper) that's at least 2-inches wider than pan and line the pan. Spread the dried fruit (if you use large fruit like apricot, chop them up) and nuts across the surface of the lined pan.
2. Set up a double boiler or bain marie, the water should barely touch the pan in which the chocolate will rest. Heat the water to medium-low heat and reduce the heat when it just starts to simmer. Add the milk chocolate and stir with a silicone spatula until completely melted. Pour this over the fruit and nuts in the pan and spread with a small offset spatula to coat evenly. Wipe the saucepan completely and return it to the double boiler and add melt the dark chocolate and stir in the reshampatti chile powder Pour the melted dark chocolate over the milk chocolate layer and then using the edge of your offset spatula, making circular "8" shape movements to create swirls of the dark and milk chocolate. Don't overdo it or you will lose the texture. Sprinkle the salt and leave the pan covered in a cool, dark corner of your kitchen and let it set overnight.
3. The next day after the chocolate has firmed up, pop the base of the pan to release the bark and then carefully peel the parchment paper from the bark and serve as needed. Store in an airtight container for up to 3 to 4 weeks.