Aztec Bark


  • 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 ...

View full recipe at SpringPad


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