Aztec Bark

Ingredients

• 12 ounces 72% cacao dark chocolate, broken into pieces
• Dash sea salt
• Pinch cayenne pepper
• ¾ teaspoon chili pepper, preferably ancho
• ¾ teaspoon ground cinnamon
• 4 ounces hulled unsalted pumpkin seeds

1. Line baking sheet with aluminum foil. 2. Toast seeds in heavy-bottomed skillet over medium heat. Cook until seeds hiss and pop, becoming fragrant, about 5 minutes. Combine with cinnamon, chili and cayenne and stir. Sprinkle with salt. Allow to cool. 3. Add half of chocolate to double boiler ...

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