Mexican Chocolate Bark with Sea Salt and Pepitas
This Mexican chocolate bark is spiced with cinnamon and cayenne and sprinkled with sea salt and pepitas. Only 6 ingredients required and 10 minutes to make!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: Mexican
Servings: 4 servings
Calories: 407kcal
- 6 oz dark chocolate
- 3 oz semi-sweet chocolate
- ½ tsp ground cinnamon
- ½ tsp cayenne
- ¼ tsp sea salt
- 2 tbsp pepitas {unsalted}
Prepare a 9x13 baking pan by lining with parchment paper. I taped mine in, however a parchment-lined baking sheet will also work.
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.
Spread chocolate out on parchment paper, using a spatula. Mine did not quite fit the 9x13 inch pan, but it was close.
Sprinkle with sea salt and pepitas.
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.
Serving: 1/4 of the batch | Calories: 407kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 465mg | Fiber: 7g | Sugar: 18g | Vitamin A: 121IU | Calcium: 44mg | Iron: 7mg