Shake up your chocolate bark recipe! This flavorful chocolate bark contains cinnamon, cayenne pepper, ancho chilies and roasted pumpkin seeds.
Apparently, peppermint bark isn’t everyone’s favorite winter treat, and admittedly I get a little tired of the same treats every once in a while. But that, that is something completely different.
Prized by the Aztecs, cocoa was ground into a drink and flavored with chilies and other ingredients. “Xocolatl” was often served at important ceremonies and was said to improve stamina and help fight fatigue.
While not an exact recipe, the taste is reminiscent of those earlier and exotic times. This chocolate bark is peppered with roasted pumpkin seeds, ancho chile, cinnamon and cayenne pepper for a nutty, seasonal and spicy treat.
I suggest using some high-quality chocolate to ensure an excellent rind, and you can usually find shelled pumpkin seeds (aka pepitas) at your local health food store or at Whole Foods.
If you’re having trouble finding ancho chili powder, chipotle chili powder could also be used in a pinch while adding a slightly smoky flavor.
How did the Aztecs eat cocoa?
Cacao trees, which bear the fruit from which cacao beans are derived, are native to the upper Amazon basin. Cocoa had a long and turbulent history before Europeans set foot in Central America. This recipe is inspired by “New World” ingredients, but it’s still quite a far cry from the cacao concoctions that indigenous people of Colombia loved centuries ago.
The way civilizations like the Aztecs and the Mayans used and consumed cacao is very different from how we imagine chocolate today. In the mood for a deep dive? We recommend The True History of Chocolate by Michael D. Coe and Sophie D. Coe, which probably cites more primary text than any other book on the subject.
Tempering chocolate for flavorful chocolate rind
If you don’t want to keep that chocolate bark in the fridge, you’ll need to temper it. Tempering is a process that results in a chocolate that sets without white streaks and melts gently in your mouth. Tempering will make your chocolate look shiny and beautiful snap! if you break it apart or bite into it.
We are fans of this tempering tutorial by David Lebovitz. Tempering can be a little tricky, so if you don’t want to bother, just follow the recipe as directed, making sure to chill the rind.
From the editors of Simply Recipes
Spicy chocolate bark with pumpkin seeds
ingredients
-
1/2 cup shelled, unsalted pumpkin seeds
-
1/4 teaspoon cayenne pepper, plus a pinch extra
-
3/4 teaspoon cinnamon, plus an extra pinch
-
3/4 teaspoon ancho chili powder, plus a pinch extra
-
12 ounces bitter or semi-sweet chocolate
method
-
Roast pumpkin seeds:
Place the pumpkin seeds in a pan over medium heat. Toast the pumpkin seeds for about 5 minutes, they will pop and crack a bit as they release their oils and moisture. Let cool down.
-
Melt chocolate, stir in spices, pumpkin seeds:
Melt chocolate according to manufacturer’s instructions. Once melted, add the cinnamon, cayenne, ancho chili powder, and most of the pumpkin seeds, saving some to decorate the top with.
How to melt chocolate chipsCONTINUE READING:
-
Spread onto a baking sheet lined with parchment paper and refrigerate:
Spread onto a shallow baking pan lined with Silpat or parchment paper.
Scatter the last of the pumpkin seeds on top and press into the chocolate and sprinkle over a pinch of spices for color and flavor.
Place in the freezer for 5 minutes or until set. Break into pieces and serve or store in an airtight container in the refrigerator. Best consumed within a day or two.
