Spicy Chocolate Bark with Chipotle and Almonds

INGREDIENTS

12 oz

dark chocolate wafers, about 2 cups (I used Ghriardelli)

1 1/2 tsp

chipotle chile powder

6 oz

white melting chocolate wafers, about 1 cup (I used Guittard Vanilla A’peels)

12 oz

pink melting chocolate wafers, about 2 cups (I used Merckens Pink Buttons)

1/2 cup

chopped almonds

flaked sea salt for sprinkling