10/01/2026
Chocolate Chileā¦ Undercover (yes, please!) š«š¶ļø
If you know, you know. Inspired by those crunchy chocolate quinoa crisps you may have spotted on United flights, but with a For Good Granola twist.
Our Chocolate Chile granola brings the smoky-sweet-spicy crunch, all tucked under a glossy coat of dark chocolate. Simple, indulgent, and dangerously snackable.
Hereās how to make it ā
What you need:
-7 oz dark chocolate (60-65%)
-Ā½-1 tsp guajillo chili powder, to taste, optional
-2 cups For Good Granola, Chocolate Chile
-Flaked sea salt, optional
Directions:
1. Line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set up a double boiler by filling a medium saucepan with about 2 inches of water and bringing it to a simmer. Place two-thirds of the chocolate in a heatproof bowl set over the saucepan, making sure the bottom of the bowl does not touch the water.
2. Melt the chocolate while whisking continuously. Once melted (or when the temperature reaches 110-115Ā°F), carefully remove the bowl from the heat and whisk in the remaining one-third of the chocolate and the guajillo chili powder, if using, until smooth and fully incorporated.
3. Break up any larger pieces of granola, then fold them into the melted chocolate until evenly coated. Let the mixture cool slightly so the clusters hold their shape once dropped onto parchment.
4. Using two small spoons or a portion scoop, drop clusters onto a parchment-lined baking sheet and sprinkle with flaked sea salt, if desired. If the chocolate was properly tempered, the clusters will firm up at room temperature as they cool, or you can chill them in the fridge for 15-30 minutes. Store at room temperature for several days, or freeze for up to several months.
