Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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mexican chocolate bark

If you’ve never tried cinnamon and chocolate paired together, then you’re in for a real treat. The combination of flavors, as well as the hint of spice from the chili powder make this an addicting, and flavorful bark. It’s great with and without the pumpkin seeds, depending on if you want the crunch or not. Mexican chocolate can be found at some specialty markets or you can order online at www.tazachocolate.com. It has a slightly grainy texture to it which I love in this bark recipe.

Cooking spray, for greasing
2 tablespoons pumpkin seeds
4 ounces bittersweet chocolate, chopped
1.35 ounces Mexican chocolate, chopped
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
Pinch of kosher salt

1. Preheat oven to 425°F.
2. Place seeds on a baking sheet and spread out into one layer. Bake until lightly golden brown, about 5 minutes. Set aside to cool.
3. Spray the underside of a 9 x 12 baking pan with cooking spray. Place a piece of waxed (or parchment) paper over top and set aside.
4. Place chocolates in a glass bowl set inside of a saucepan filled with just enough water to fill saucepan without touching bottom of bowl. Bring water to a simmer. Allow chocolate to melt completely. When chocolate is melted, turn off heat and add cinnamon, chili powder and salt and stir until combined. Gently pour chocolate mixture onto prepared baking pan and spread out into an even rectangle. Refrigerate until set, about 2 hours.
5. Carefully remove bark from parchment paper and break into medium-sized pieces by hand. Store in airtight container for up to 2 days.

Makes approximately 12 pieces.

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