Spicy Chocolate Bark

Share This:

 

 

Spicy Chocolate Bark

Add a little spice to your Monday with this easy chocolate bark.  From my daughter’s recipe collection Spicy Chocolate Bark.           

Chocolatl derived from the Nahuatl word “xocolatl” made up from the words “xococ” meaning sour or bitter, and “atl” meaning water or drink.

A few lines from her baking curriclum:  

We recently researched chocolate as part of my baking curriculum and what I learned really changed my outlook on this amazing ingredient. We all know of how chocolate was brought to Europe by the conquistadores. The Aztecs idolized chocolate. Chocolatl derived from the Nahuatl word Xocolatl was served during important ceremonies and was given to the soldiers to improve their stamina, helping to fight off fatigue. What I wanted to find out is how chocolate found its way into our kitchen.

 

What I learned is that between Central Mexico and western Honduras cacao was taken to another level for cooking. At the time the only part of the cacao that was eaten was the white pulp. Not wanting to waste any part of pod, the seeds were treated as they would treat all produce. The pumpkin seeds, chiles, and extra corn left from harvest were left in the sun to dry, and then roasted on a comal to grind for cooking.

A technique used for produce transformed cacao from a bitter taste to sweet paste. The heat from the sun and the roasting on the comal released the natural oil from the beans. Grinding the beans with its oil created a sweet paste that was formed into little balls to dry for later use. This development opened the window for experimenting with chocolate. Herbs, flowers, spices, and honey were added to create new flavors of chocolate. This method is still used today in Mexico.

 

Spicy Chocolate Bark

Ingredients

  • 12 ounces dark chocolate or semi sweet chocolate
  • ¼ teaspoon cayenne
  • ¾ teaspoon Mexican cinnamon, grated with a zester
  • ¾ teaspoon ancho chile powder, plus more for garnish
  • ½ cup pumpkin seeds

Instructions

  1. On a baking sheet toast pumpkin seeds at 350 degrees for 4 minutes.
  2. Cool.
  3. Melt chocolate.
  4. Add spices and more than half of the pumpkin seeds.
  5. Stir to incorporate the spices.
  6. Spread chocolate on wax paper.
  7. Lightly press the left over pumpkin seeds and sprinkle ancho chile for color.
  8. Freeze for 5 minutes or until chocolate sets.
  9. Break into pieces.
  10. Serve.
  11. Store in fridge.
http://sweetlifebake.com/2012/02/06/spicy-chocolate-bark/

 

This recipe was originally published over at Mommy Maestra where my daughter shares her monthly adventures in the kitchen.

© 2012, Sweet Life. All rights reserved. Please contact us to request written approval for reproduction of images and recipes.

18 Responses to Spicy Chocolate Bark

  1. Yum, love the idea of a spicy chocolate bark.

  2. a few years back i received a book about chocolate. i was so surprised to read how actually chocolate came to life.
    great looking bark!
    Roxana GreenGirl { A little bit of everything} recently posted..Caramel Granola BarsMy Profile

  3. What a great post and history! This looks so amazing and just love a bit of spice with my chocolate :)
    Magic of Spice recently posted..What’s for snack time? The Organic 9 Veggie JuiceMy Profile

  4. That looks super neat—it should be wrapped up with a ribbon.
    fattydumpling recently posted..Whole Wheat Oatmeal, Chocolate Chip, and Carrot CookiesMy Profile

  5. Your chocolate bark is incredible! I love that you included pumpkin seeds and some spice… Very original. I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration
    Javelin Warrior recently posted..Food Fetish FridayMy Profile

  6. Have tasted spicy chocolate bars but have never ventured into making my own..this looks perfect!
    Sanjeeta kk recently posted..Steamed Pumpkin Soup with Shallots and AFBHLS Guest Post by Harini of Tongue TicklersMy Profile

  7. Regular chocolate bark is good…but this hint of spice would have me seriously addicted.
    Joanne recently posted..Recipe: Spaghetti In Tomato-Apple Sauce…Eat.Live.Be.My Profile

  8. i just love your posts–they’re generally pretty informative as well as ridiculously enticing!
    grace recently posted..spice worldMy Profile

  9. Chocolate and cayenne & chile powder is such a neat combo, and I really like the addition of pumpkin seeds here too!
    5 Star Foodie recently posted..Ginger and Curry Beef BlintzesMy Profile

  10. lovely :-)
    rebecca recently posted..Wild Mushroom SoupMy Profile

  11. Oh my, I love chocolate bark! What a wonderful recipe with a ‘kick’!
    Susan recently posted.."Be Mine" Chocolate Chip and Dried Cherry SconesMy Profile

  12. Very interesting. Thanks for the lesson.
    Spices and pumpkin seeds sound like a perfect pairing with chocolate.
    LL
    Lori Lynn recently posted..Why deep-fry a turkey?My Profile

  13. wow this look amazing!!! Vianney!

  14. I love the idea of sprinkling ancho chile powder onto and into chocolate. That spice and warmth really plays well against the chocolate. Looks delicious!
    yummychunklet recently posted..TwD: White Loaves from Baking with JuliaMy Profile

  15. How very interesting! I agree with Rosa, this IS a wonderful treat. :)
    Paz recently posted..New York Monday: Sylvia’s RestaurantMy Profile

  16. What a great combination of flavors! I really love chocolate and chile pepper!
    mjskit recently posted..Potato and Leek SoupMy Profile

  17. That is a FANTASTIC combination! I would devour it. De. Vour. ;)
    Heather @girlichef recently posted..Chipotle-Glazed Squash Skewers {the Food Matters project}My Profile

  18. Mmmhhh, a wonderful treat!

    Cheers,

    Rosa

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge