Aztec Chocolate Bark

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
5
Yields:
1 tray
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes