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Written by J. Donavan Stanley
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Monday, 01 September 2008 |
When the conquistadors encountered the Aztecs in the "new world" then were introduced to the world of chocolate. The Aztecs would grind the cacao into a drink flavored with chili, honey, aniseed and cinnamon. This recipe hearkens back to those times with a variation on the typical bark recipe. It's studded with toasted pumpkin seeds, ancho chili, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat. Ingredients: - 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
Instructions: - 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.
- 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.
- Spread onto a flat baking pan lined with a silpat or wax 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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