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Spicy Chocolate Bark with Pumpkin Seeds
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Prep Time:
10 minutes
Total Time:
15 minutes
Elevate your chocolate bark with a spicy kick - featuring cinnamon, cayenne, ancho chiles, and toasted pumpkin seeds for a uniquely bold flavor profile.
Ingredients:
  • 1/2 cup hulled, unsalted pumpkin seeds
  • 1/4 teaspoon cayenne pepper, plus a dash extra
  • 3/4 teaspoon cinnamon, plus a dash extra
  • 3/4 teaspoon ancho chile powder, plus a dash extra
  • 12 ounces bitter or semi-sweet chocolate
Instructions:
  • Toast the pumpkin seeds in a skillet over medium-low heat for about 5 minutes until they pop and release their oils and moisture, then allow them to cool.
  • Melt the chocolate following the manufacturer's instructions, then fold in the cinnamon, cayenne pepper, ancho chile powder, and most of the pumpkin seeds, reserving some for garnishing.
  • Spread the mixture on a lined baking sheet and refrigerate: Spread the mixture evenly on a baking sheet lined with Silpat or parchment paper. Press a few pumpkin seeds into the chocolate and sprinkle extra spices for color and flavor. Place in the freezer for 5 minutes until firm. Break into pieces and serve, or store in the fridge in an airtight container. Enjoy within 1-2 days for the best taste.

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