Please welcome guest author Garrett McCord who’s taking a study break to make us spicy chocolate bark. ~Elise

Apparently peppermint bark just isn’t everyone’s favorite winter candy, and admittedly once in a while I get a bit tired of the same ‘ol treats. This however, this is something completely different.

Chocolate was brought to Europe by the conquistadores, who were introduced to it by the Aztecs in what is now modern day Mexico. Prized by the Aztecs, the cacao was ground into a drink and flavored with chili, cinnamon, and honey. “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 chili, 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 chili powder, chipotle chili powder could be used in a pinch as well while adding a slightly smoky flavor.

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