Dark Chocolate Firecracker Tart

Story by Holly
Dark Chocolate Firecracker Tart
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The first time I sunk my teeth into the Chuao Firecracker dark chocolate bar I was in love. Dark chocolate is already my weakness, so the addition of smokey chipotle powder and little pieces of popping sugar candy had me head over heels. It's definitely one of my go-to's when I'm looking to indulge a bit, so when the opportunity arose to collaborate with this great company Natalie and I jumped on it. We insisted on tasting every variety of chocolate bar Chuao carries, we just had to thoroughly research their product line and um... yeah we really just wanted to try ALL the chocolate. Talk about the best perk ever. From their Spicy Maya bar, to the Sweet and Salty, Maple Bacon, and Pop Corn Pop (the list goes on), we were truly impressed that all of their all natural flavor combos are perfectly on point. At the end of our tasting, I stayed true to my "love at first bite," and Natalie had joined me on the dark side, putting Chuao's Firecracker bar at the top of both our favorite lists.


Rich chocolate, subtle heat, the fun and unexpected POP of the sugar candy.

Dark Chocolate Firecracker Tart
Dark Chocolate Firecracker Tart

Challenged to create a recipe inspired by our love of Chuao, we spent a few days with this smokin' sweet candy bar at the forefront of our minds (and our taste buds). We racked our brains for the perfect way to incorporate it into a recipe that would do it justice. After three long days, a chocolate tart that Aubrey (of the blog Drum Beets) had made came to mind. The tart had a slight, yet powerful chile kick at the end, and reminded me a lot of what I loved about the Firecracker bar. It was then that Natalie and I decided rather than use the bar in our baking, we'd take our cues from its flavor profile and run with what we loved about it. We'd make the Firecracker bar in tart form. That pretty much sounded like the best thing I'd ever heard of, so we got to work.

Dark Chocolate Firecracker Tart

We used Chuao's dreamy dark chocolate baking discs in this recipe and incorporated popping sugar candy and chipotle just like they used in their bar. I have to say my level of excitement over this recipe might have gotten a little intense at times. But can you blame me? Rich chocolate, subtle heat, the fun and unexpected POP of the sugar candy. Even though we didn't think of this flavor combo on our own, we are happy to give credit where it's due. We cannot say enough about Chuao. Each of the chocolate bars they craft are creative and, of course, blissfully delicious. They've become a staple at parties we frequent (who doesn't love a little platter of beautiful chocolate pieces to snack on?) and are always the first to go. The success of this rich and complex tart has us looking to Chuao for our next baking inspiration. Be sure to check out all they have to offer on their website. You won't be sorry.

Dark Chocolate Firecracker Tart
Dark Chocolate Firecracker Tart

Dark Chocolate Firecracker Tart

Serves 10

Crust

1 cup finely ground chocolate graham crackers (we used chocolate Teddy Grahams)
5 tbsp unsalted butter, melted
1/4 cup sugar

Filling

1 1/4 cup heavy cream
9 oz dark chocolate discs, chopped
2 large eggs
1 tsp pure vanilla extract
1 tsp sea salt
1/2-1 tsp chipotle chilli powder
cocoa powder for dusting
maldon salt for finishing
popping sugar for serving

Method

Crust

  1. Preheat oven to 350°F with rack in middle.
  2. Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

Filling

  1. Bring cream to a boil, then pour over chocolate discs in a bowl and let stand for 5 minutes. Gently stir until smooth.
  2. Whisk together eggs, vanilla, salt and chipotle in separate bowl, then stir into melted chocolate.
  3. Pour filling into cooled crust and bake until filling is set around the edge, but center is still wobbly (20 to 25 minutes). Center will continue to set as tart cools.
  4. Cool completely in pan on rack, about 1 hour.
  5. When completely cooled, sprinkle the tart with enough cocoa powder to create a thin layer covering the surface. The cocoa powder will act as a dry barrier between the moist tart and the popping sugar. If the popping sugar comes in contact with the gooey tart surface it will likely lose its pop. After the tart is coated with cocoa powder, finish it with sprinkle of maldon flaked salt and a generous portion of popping sugar.

*For this recipe we used a 14 X 5 inch loose-bottom rectangular tart pan.

**Recipe adapted from Chocolate Glazed Chocolate Tart
by Paul Grimes | Gourmet September 2008