mexican chocolate bark

My sister recently hosted Mexican Monday- all the girls brought ingredients for tacos…or jumbo bottles of wine 🙂 I was charged with bringing sour cream and salsa, but I decided to go the extra milla mile and bring dessert too!

When I ran GW Bites, I often made chocolate bark because it’s absurdly easy- and very versatile, since you can add any number of toppings to change the flavor.

And, while most sites will tell you to temper the chocolate, I’ve never done it and I’m never heard any complaints.

The base of all bark is melted chocolate: boil a saucepan of water over medium and place a heat-proof bowl on top. Place chopped chocolate or chocolate chips in the bowl and allow to melt, stirring occasionally.

Once it’s melted, pour onto a foil-wrapped cookie sheet and sprinkle with toppings {try crushed peppermint pieces or my favorite- Heath bar pieces, caramel drizzle, coconut, and sea salt}. If you’re feeling fancy, try two layers: pour one onto the cookie sheet; refrigerate until solid; and then cover or drizzle with the next layer.

 Photo credit

Back to the Mexican chocolate! I found a recipe on Moonlight Baker:

  • 12 oz milk chocolate
  • ¼ tsp. Cayenne Pepper
  • ½ tsp. Cinnamon
  • Coarse Sea Salt

Mix the spices into the chocolate as it melts then garnish the spread chocolate with the sea salt.

You end up with a very interesting pop of flavors- the girls said glowing things about it 🙂

One thought on “mexican chocolate bark

  1. Pingback: Mexican Chocolate Mini Cheesecakes | Scintillating Simplicity

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