Prized by the Aztecs, the cacao was ground into a drink and flavored with chiles and other ingredients. “Xocolatl” was often served during important ceremonies and was thought to improve one’s stamina and help fight fatigue. While not an exact recipe, the flavor echoes from those earlier and exotic times. This chocolate bark is studded with toasted pumpkin seeds, ancho chile, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat. I suggest using some high-quality chocolate to ensure superior bark, and you can usually find hulled pumpkin seeds (also called pepitas) at your local natural foods store or Whole Foods. If you are having troubles finding ancho chile powder, chipotle chile powder could be used in a pinch as well while adding a slightly smoky flavor. The way civilizations such as the Aztecs and the Mayans used and consumed cacao differs greatly from how we think of chocolate today. In the mood for a deep dive? We recommend The True History of Chocolate by Michael D. Coe and Sophie D. Coe, which probably cites more primary texts than any other book on the subject.
Tempering Chocolate for Spicy Chocolate Bark
If you don’t want to store this chocolate bark in the fridge, you’ll need to temper it. Tempering is a process that results in chocolate that sets without white streaks and melts smoothly in your mouth. Tempering will make your chocolate look glossy and have a nice snap! when you break it apart or bite into it. We’re fans of this tempering tutorial from David Lebovitz. Tempering can be a little tricky, so if you don’t want to bother, just follow the recipe as written, and be sure to refrigerate the bark. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.
