A totally sensual sweet! Semi-sweet chocolate laced with cayenne pepper and topped with coarse sea salt. Only three ingredients.
1 1/2 lbs. semi-sweet chocolate (two 12-oz. bags)
2 level teaspoons ground cayenne pepper
1 1/2 - 2 teaspoons coarse sea salt
Melt chocolate in a double boiler over hot, but not boiling water. Stir in cayenne pepper. Allow to cool down until tepid. Line a baking sheet with waxed paper and spread chocolate about 1/8" thick. Sprinkle salt on top. Refrigerate 40 minutes, or until firm. Break into pieces to serve. Store, covered, at room temperature. Note: If you love hot food, feel free to add more cayenne!