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Sweet and spicy chocolate bark finished with a pinch of sea salt. So addicting!
Begin by lining a baking sheet with parchment paper.
Mix together semi-sweet chocolate, cayenne pepper, and cinnamon in a saucepan over low heat until melted*. Stir until smooth.
Using an offset spatula, spread the semi-sweet chocolate mixture onto the prepared baking sheet. The layer should be ¼ inch thick and even throughout.
Drop heaping spoonfuls of the melted milk chocolate on top of the semi-sweet chocolate base (6-8 spoonfuls should do the trick). Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate. You should have rounds of milk chocolate sporadically throughout the base now.
Using a butter knife, lightly swirl through to marble the milk chocolate with the semi-sweet chocolate. It’s okay if the chocolate looks scored; this will ultimately help with the swirled effect. Continue to swirl until the milk chocolate stretches over the entire base, almost like a web. Do not over-swirl! (Otherwise, you’ll end up with a single-toned chocolate base.)
Sprinkle pepitas over the top of the chocolate (the chocolate should still be wet). Press down lightly to ensure they stick. Finish with a few sprinkles of sea salt.
Let bark set at room temperature until completely cooled, about 1-2 hours. Once set, break apart with your hands. (Alternatively, put the bark in the fridge and let set, about 20-30 minutes, or until dry.)
*Note: Tempering is optional, though strongly suggested. To temper: Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used following the above instructions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!