Chocolate Rocky Road - cooking recipe

Ingredients

200 g dark chocolate, 70% cocoa solid
1/2 fresh red chili, deseeded and finely chopped
100 g mixed unsalted nuts, for example, almonds, hazelnuts, pistachios, pecans
1 tablespoon sunflower seeds or 1 tablespoon pumpkin seeds
100 g mixed dried fruit, for example, golden raisins, dried mango, cranberries, cherries

Preparation

Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
Put the chopped chilli pieces and the nuts and seeds on a tray and bake for about 5 minutes until toasted-remove from oven, cool slightly, then roughly chop.
Smash up the chocolate and melt it in a heatproof bowl over simmering water. Once the chocolate is smooth and melted take the bowl off the heat and leave to one side.
Mix together the fruit and nuts in a bowl, and reserving a large handful, mix the remainder into the melted chocolate.
Line a baking tray with parchment paper, and spoon in the chocolate mixture, smoothing it out with the back of a spoon. Sprinkle with the reserved fruit and nuts, and leave to cool/ or place in fridge for 30 minutes.
Once it has set, smash it up into bite sized chunks. This will keep for a week in airtight container.