Perhaps chips and chocolate are not a typical pairing, but we love the combination of salty and sweet in a snack. The cinnamon and cayenne add an extra hit of flavour that reminds us of a Mexican hot chocolate.
- 1 cup (175g) dark chocolate, chopped (we used 55% dark chocolate)
- 25 Que Pasa Salted Corn Tortilla Chips
- ½ tsp cinnamon
- ⅛ tsp cayenne
- Flaky salt (optional)
- Line 1 - 2 baking sheets (depending on the size) with parchment paper. Set aside.
- In a small bowl, combine the cinnamon and cayenne.
- In a small saucepan, bring 1 - 2 inches of water to a simmer. Find a small bowl that sits on top of your saucepan without touching the water or bottom of the pan. Once the water has come to a simmer, turn down the heat to low and place the chopped chocolate into the small bowl and place on top of the saucepan. Stir the chocolate until it is melted. Remove the saucepan from the heat. Dip the chips about ¾ of the way into the chocolate, let excess chocolate drip off and place the dipped chips onto the parchment lined baking sheet. Continue with the rest of the chips.
- Sprinkle the chocolate part of the chips with a little flaky salt if you like, then place the baking sheet(s) of chips into the fridge to firm up. About 10 minutes. Once the chocolate has hardened, sprinkle with the cinnamon and cayenne mixture.
- Eat immediately or store in a container in the fridge for 2 - 3 days.
Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong.
Melissa Quantz is a Vancouver-based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.