Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas
Ingredients
- 6 oz dark chocolate
- 3 oz semi-sweet chocolate
- ½ tsp ground cinnamon
- 1 tsp Cayenne Hot Pepper Sea Salt
- 2 tbsp pepitas {unsalted}
Instructions
- Prepare a 9×13 baking pan by lining with parchment paper. I taped mine in, however a parchment-lined baking sheet will also work.
- Coarsely chop the chocolate.
- Melt the chocolate in a double boiler, stirring frequently until completely smooth. Stir in the cinnamon and Cayenne Hot Pepper Sea Salt until completely incorporated.
- Spread chocolate out on parchment paper, using a spatula. Mine did not quite fit the 9×13 inch pan, but it was close.
- Sprinkle with Cayenne Hot Pepper Sea Salt and pepitas.
- Allow to harden for 1-2 hours {cooling in the fridge is the best option}.
- Cut into pieces and store in a sealed container in the refrigerator.
Related Posts
Leave a Reply