My son and I were at a gourmet market the other day, and we treated ourselves to a small chocolate bar — dark chocolate, which I told myself was okay because, you know, it’s good for you. (Research shows that dark chocolate is packed with antioxidants and can improve cardiovascular health so long as you’re not eating it out of a feedbag strapped to your face while you sit on the sofa watching reality TV shows.) The bar was infused with orange essence, and it was so amazingly good my little amateur chef wheels started turning. How could I capture this basic flavor in a somewhat healthier, less sugary, less fattening treat, and kick it up a little bit with regional flair?

Here’s what I came up with: Citrus wedges, half bathed in creamy dark chocolate flavored with cinnamon powder, dusted in red chile powder, and chilled in the fridge. Really easy to make, really cold and refreshing and delicious for a summer evening on the back patio, maybe with iced water or maybe with a margarita.

• 5 squares semisweet dark chocolate for baking
• 1/3 cup half and half
• 1/2 tablespoon cinnamon powder
• 2 cups Del Monte Citrus Salad wedges, drained and patted dry
• dusting of New Mexico red chile powder

Melt the chocolate on medium heat in a small saucepan, gradually stirring in the half and half with a wooden spoon. Add the cinnamon powder, and whisk until smooth. Dip half of each wedge into the chocolate, put it on a plate to dry. Dust the wedges with red chile powder. Chill in the refrigerator for at least one hour. Serve on a bed of fresh mint leaves. If you like it sweeter, dust as well with powdered sugar, or drizzle with a little honey, baby.

Tagged: chile, chocolate, citrus, cooking, Mexican, recipes