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5 spicy chocolate dishes

By: Enrique Gili on Nov. 1, 2012, 6:09 p.m.
Aztec Bark

Photo: Enrique Gili

2 of 7

Aztec Bark

Fit for the gods, dark chocolate and chilies.

Prep time: 5 minutes

Total time: 20 minutes, plus refrigeration

Yield: Makes about 24 bite-sized chunks

Aztec Bark


  • 4 ounces hulled unsalted pumpkin seeds
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon chili pepper, preferably ancho
  • Pinch cayenne pepper
  • Dash sea salt
  • 12 ounces 72% cacao dark chocolate, broken into pieces

Cooking directions

  1. Line baking sheet with aluminum foil.
  2. Toast seeds in heavy-bottomed skillet over medium heat. Cook until seeds hiss and pop, becoming fragrant, about 5 minutes. Combine with cinnamon, chili and cayenne and stir. Sprinkle with salt. Allow to cool.
  3. Add half of chocolate to double boiler over medium heat. Melt, stirring occasionally, about 6 minutes. Add remaining chocolate. Stir until melted. Add toasted seeds and stir. Set some aside to sprinkle on top.
  4. Pour chocolate onto baking sheet in even layer of about 8x10 inches. Sprinkle with remaining seeds. Refrigerate 30 minutes. Break into pieces.