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Spicy Chocolate Bark

Author Vianney Rodriguez

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.