Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas

Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas

Ingredients:
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt

Directions:
Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.
You may need to tape the parchment to keep it in place.
Coarsely chop the chocolate.
Melt the chocolate in a double boiler, stirring frequently until completely smooth.
Stir in the cinnamon and cayenne until completely incorporated.
Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.
Sprinkle with sea salt and pepitas.
Allow to harden for 12 hours (cooling in the fridge is the best option).
Cut into pieces and store in a sealed container in the refrigerator.