- 2 minutes
- 1 minute
- 6 servings
- Line a small baking sheet with parchment.
- Put the chocolate chunks into a microwave-proof container, such as a measuring cup. Microwave on LOW (50%) power setting for 30-second intervals, stirring each time and rotating the container if necessary. (This should take just about 1 minute total. But the time required varies depending on the microwave, container, and type of chocolate. Heating is done when most but not all of the chocolate is melted. After removing from the microwave, stir until the chocolate is smooth, glossy, and completely melted.)
Immediately, pour the warm chocolate onto the prepared sheet. Using a rubber spatula, work quickly to spread the chocolate evenly to about a 1/8-inch thickness.
Generously sprinkle the entire surface of the chocolate with the pepper.
- Place the tray, uncovered, in the refrigerator for about 30 minutes or until firm.
- Break the chocolate into uneven, rustic chunks. Store in a shallow refrigerator container between sheets of parchment. Cover tightly.