Mexican Chocolate Bark

We made this chocolate for our Cinco de Mayo party and it was such a big hit that we will keep it as a regular item on our dessert menu. The light and dark chocolate with the cinnamon and spice offer a perfect balance of sweet and spicy…we recommend a bit more cayenne if you like it spicy.

Mexican Bark

Chocolate bark is one of the most versatile desserts as it offers a small sweet bite and can be made with any number of ingredients, get creative and try some new flavors.

Line a baking sheet with parchment paper. Using a microwave melt the semi-sweet and milk chocolates separately in a glass bowls, at 30 second intervals until shiny and smooth. Blend the semi-sweet chocolate, cayenne pepper, and cinnamon, until smooth. Using an offset spatula, spread the semi-sweet chocolate mixture on the lined baking sheet, about 1/4″ thick. Drop spoonfuls of the melted milk chocolate on the top of the semi-sweet chocolate base. Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate. Use a knife marble the milk chocolate with the semi-sweet by swirling over the entire base, be careful not to over swirl.

Sprinkle the pepitas over the top of chocolate while it is still wet. By holding the sides of the pan, tap down gently to set the pepitas into the mixture. Finish with a few sprinkles of sea salt. Transfer to the fridge and allow to set for 1 hour. Break into pieces and serve.

 

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Mexican Chocolate Bark

  • Prep Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes
Scale

Ingredients

  • 8 oz semi-sweet chocolate
  • 4 oz milk chocolate
  • 1/4 C pepitas (pumpkin seeds), toasted
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • coarsely ground sea salt for garnish

Instructions

  1. Line a baking sheet with parchment paper.
  2. Using a microwave melt the semi-sweet and milk chocolates separately in a glass bowls, at 30 second intervals until shiny and smooth.
  3. Blend the semi-sweet chocolate, cayenne pepper, and cinnamon, until smooth.
  4. Using an offset spatula, spread the semi-sweet chocolate mixture on the lined baking sheet, about 1/4″ thick.
  5. Drop spoonfuls of the melted milk chocolate on the top of the semi-sweet chocolate base.
  6. Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate.
  7. Use a knife marble the milk chocolate with the semi-sweet by swirling over the entire base, be careful not to over swirl.
  8. Sprinkle the pepitas over the top of chocolate while it is still wet.
  9. By holding the sides of the pan, tap down gently to set the pepitas into the mixture.
  10. Finish with a few sprinkles of sea salt.
  11. Transfer to the fridge and allow to set for 1 hour.
  12. Break into pieces and serve.

Notes

Attributed To | The Moonlight Baker

Nutrition

  • Serving Size: 8-10