Prep 30 mins
Cook 0 mins
Found this recipe on the net. Haven't tried it yet, but I plan to make it during the holidays. I like the idea of adding a spicy "kick" to the chocolate bark.
- 1⁄2 cup pumpkin seeds, hulled, and unsalted
- 1⁄4 teaspoon cayenne pepper
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon dried ancho chile powder
- 12 ounces chocolate (bitter or semi-sweet- I like to use dark chocolate chips)
- Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.
- Melt the chocolate according to manufacturer's directions. Once melted, add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.
- Spread onto a flat baking plan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste (if you are daring). Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.