Recipe by Charles Grayauskie
- 4 bars (3 to 4 oz. each) dark chocolate
- 2 tbsp. lightly crushed pink peppercorns
- 4 tsp. flaky salt
- 1 tsp. lemon zest
Finely chop the chocolate. In a medium bowl, microwave half of the chocolate at 50 percent power in 30-second intervals, stirring between intervals, until melted, about 2 minutes. Add the remaining chocolate and stir until completely melted. Using a silicone or offset spatula, spread the chocolate evenly (about 1/4 inch thick) onto a parchment paper-lined baking sheet. Sprinkle with the peppercorns, salt, and lemon zest. Chill until set, about 30 minutes. Cut into irregular pieces.