Mexican Hot Chocolate Bark

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.