Mexican Chocolate Bark


  • 8 oz semi-sweet chocolate
  • 4 oz milk chocolate
  • 1/4 C pepitas (pumpkin seeds), toasted
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • coarsely ground sea salt for garnish


  1. Line a baking sheet with parchment paper.
  2. Using a microwave melt the semi-sweet and milk chocolates separately in a glass bowls, at 30 second intervals until shiny and smooth.
  3. Blend the semi-sweet chocolate, cayenne pepper, and cinnamon, until smooth.
  4. Using an offset spatula, spread the semi-sweet chocolate mixture on the lined baking sheet, about 1/4″ thick.
  5. Drop spoonfuls of the melted milk chocolate on the top of the semi-sweet chocolate base.
  6. Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate.
  7. Use a knife marble the milk chocolate with the semi-sweet by swirling over the entire base, be careful not to over swirl.
  8. Sprinkle the pepitas over the top of chocolate while it is still wet.
  9. By holding the sides of the pan, tap down gently to set the pepitas into the mixture.
  10. Finish with a few sprinkles of sea salt.
  11. Transfer to the fridge and allow to set for 1 hour.
  12. Break into pieces and serve.


Attributed To | The Moonlight Baker