Chef Tip: With extra care, dark, semi-sweet and milk chocolate can be heated in a microwave, if desired. In a microwave-safe bowl, heat chocolate chips for 30 seconds, stir and return to microwave for another 30 seconds. Stir and return for a third 30 seconds, only if most of the chips haven’t melted. Chips will continue to melt after cooking, be careful not to overcook and scorch. White chocolate is especially delicate and is not recommended to melt this way.
Makes approximately 1 pound of bark, serves 4-8
Prep Time: 15 minutes
Total Time: 40 minutes, includes chilling time
- 12 oz dark chocolate or semi sweet chocolate chips
- 1/4 tsp cayenne
- 1/4 tsp cinnamon
- 1/2 cup raw hulled pumpkin seeds, lightly toasted
- pinch chipotle pepper powder, for garnish
Line a rimmed sheet pan with parchment paper and set aside.
Place chocolate chips in a bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Be careful not to let any water come in contact with chocolate or it will seize. Stir in cayenne and cinnamon and pour chocolate mixture onto prepared sheet pan and smooth evenly with a silicone or offset spatula. Sprinkle with pumpkin seeds and dust with chipotle powder. Chill in refrigerator or freezer until firm and break or cut into pieces. Store tightly sealed in refrigerator until ready to use.
Photography by Carlo Mendoza