Aztec Chocolate Bark

New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.


  • 1/2 cup of hulled, unsalted pumpkin seeds
  • 1/4 teaspoon of cayenne pepper, plus a dash extra
  • 3/4 teaspoon of cinnamon, plus a dash extra
  • 3/4 teaspoon of ancho chili powder, plus a dash extra
  • 12 oz. of bitter or semi-sweet chocolate


1 Toast the pumpkin seeds: Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.

2 Melt chocolate, stir in spices, pumpkin seeds: Melt the chocolate according to the manufacturer's directions. Once melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.

3 Spread on lined baking sheet and chill: Spread onto a flat baking pan lined with a Silpat or parchment paper.

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.

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  • Adiel

    I actually tried the recipe and ended up burning my mouth!
    I used Jalapeno as the pepper as I could not find the right chilli at my local store, then realized I can get them from a specialty online shop in the UK they do the chocolate too, I may give it a second attempt, but this time with the right stuff!

  • michelle

    What a delicious and easy recipe! I used chipotle chili powder instead of ancho. Loved this! We had it for our New Year’s Eve party tonight. :)

  • Steve the Mexican

    Anchos in the UK??…. Look no further than the Mexican Food specialits :

    They’ve got loads of products that I love love love. The best range of authentic Mexican foods & chillies.

    Check them out folks! Saludos!!

  • meliss

    Thank you Garret & Elise. This was such a quick and easy recipe, I will be making variations throuhgout the yesr. For the trial, I used Pepitas, roasted/salted pumpkin seeds, and it came out fabulous. I am a big fan of sweet and savory dishes.

    Side note, does anyone have a simple or not so simple recipe for just making chocolate? I know you need cocoa powder and nibs, coco-butter, powdered sugar and something else? Help me please, thanks, ~m

  • Rebecca

    I made this for my new year’s party ( People enjoyed it. It wasn’t as spicy as I expected — just the right amount of kick. Next time I’ll add extra pepitas though, I like how they breakup the chocolate texture and flavor.

  • Zoe

    I made this with both pistachios and almonds and gave the pistachio version to my husband in his stocking. He has been raving about it! I will be making this throughout the year using sugar-free chocolate (I used the stuff from Trader Joe’s) as a not-too-bad-for-you treat. Thanks!

  • Marcia

    This is crazy good! Made this along with some other candies/cookies/barks on trays for family for Christmas but this was, by far,the hit. Thanks!

  • Mia

    I made this last night and instead of the cayenne, I used some dried orange peel. I used the ancho chile powder though. I am taking it to a holiday party tonight.


  • Kevin

    I made this last night and the results were heavenly. I tried giving some to my godchildren, who are usually scared of chile, and they loved it. Of course, at first I didn’t tell them that it had chile in it! To get the ancho chile powder I bought whole dried ancho chiles and toasted them for about 12 minutes in a 325 degree oven. I then ground them in my spice/coffee grinder.

  • David Daniels

    Sounds tasty. I love chocolate and this is an interesting twist. Ancho chile powder can also be made by getting whole dried ancho chiles (Most grocery stores carry them) and grinding them in a spice or coffee grinder. Ancho chiles are dried jalapenos and are also good in moles. I’m going to have to try this.

  • Kate

    Cost Plus also carries pepitas, FYI.