Papaya & Chile Chocolate Bark
Cook 15 m Ready In 45 m
EatingWell Test Kitchen
“With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir dried papaya, pepitas and chile powder into this chocolate bark, which is perfect for a gift.”
- 2 cups chopped bittersweet or semisweet chocolate (or chips)
- ⅓ cup pepitas (see Tip), toasted
- ⅓ cup finely chopped dried papaya
- 1 teaspoon ancho or New Mexico chile powder, divided
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
- Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
- Combine pepitas and papaya in a small bowl. Stir half of the mixture along with ½ teaspoon chile powder into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining pepitas, papaya and chile powder, pressing any large bits in. Refrigerate until set, about 30 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
- Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
- Tip: Hulled pumpkin seeds, also known as pepitas, are green seeds with a delicate nutty flavor. They are sold raw, salted and/or roasted, and can be found in the natural-foods section of many supermarkets and natural-foods stores.