Mexican-Spiced Dark Chocolate Bark With Sea Salt And Pepitas

1. 1

   Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper. You may need to tape the parchment to keep it in place.

2. 2

   Coarsely chop the chocolate. Melt the chocolate in a double boiler, stirring frequently until completely smooth. Stir in the cinnamon and cayenne until completely incorporated.

3. 3

   Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter. Sprinkle with sea salt and pepitas.

4. 4

   Allow to harden for 1-2 hours (cooling in the fridge is the best option). Cut into pieces and store in a sealed container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.