Chocolate bark is finger food for the soul. This version is both sweet and spicy with a bit of crunch.

12 ounces dark chocolate (at least 70% cocoa solids)
1 ½ tablespoons cocoa powder
1 ½ tablespoons chili pepper
1 ½ tablespoons cinnamon
½ cup crushed pistachios

Combine chocolate, cocoa powder, chili pepper and cinnamon in the top of a double boiler. Heat over low heat until chocolate is completely melted, stirring often. Remove from heat; stir in pistachios. Spread chocolate mixture evenly over a baking sheet lined with wax paper. Refrigerate until completely cooled. Break bark into pieces and store in the refrigerator.

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