Name: Pepita-Goji Berry Mexican Chocolate Bark
Total time: 1 h
Ingredients: 1 pound (454 grams) 70 percent dark chocolate , 12 ounces (340 grams) chopped fine, 4 ounces (113 grams) grated; 2 teaspoons ground cinnamon; 1 teaspoon chipotle chile powder; 2 cups roasted pepitas , 1¾ cups left whole, ¼ cup chopped; 1 cup goji berries , chopped; 1 teaspoon coarse sea salt

Why This Recipe Works

A piece of chocolate bark makes the perfect alternative to a candy bar. We filled ours with crunchy roasted pepitas and chewy, tart goji berries; cinnamon and spicy chipotle powder gave it a surprising depth and some heat, while a hit of sea salt brought out all the flavors. Stirring some grated chocolate into melted chocolate proved a simple but effective tempering technique, resulting in chocolate that set up shiny and crisp.

Before You Begin

We prefer the flavor of 70 percent dark chocolate; higher cacao percentages will also work but the flavor will be less sweet and more intense. To grate the chocolate, use the large holes of a box grater.

Instructions

Make parchment paper sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan.

Microwave 12 ounces (340 grams) finely chopped chocolate in large bowl at 50 percent power, stirring every 15 seconds, until melted but not much hotter than body temperature (check by holding in the palm of your hand), 2 to 3 minutes. Stir in 4 ounces (113 grams) grated chocolate, cinnamon, and chile powder until smooth and chocolate is completely melted (returning to microwave for no more than 5 seconds at a time to finish melting if necessary).

Stir 1¾ cups whole pepitas and ¾ cup goji berries into chocolate mixture. Working quickly, use rubber spatula to spread chocolate mixture evenly into prepared pan. Sprinkle with remaining ¼ cup chopped pepitas and remaining ¼ cup goji berries and gently press topping into chocolate. Sprinkle evenly with salt and refrigerate until chocolate is set, about 30 minutes.

Using parchment overhang, lift chocolate out of pan and transfer to cutting board; discard parchment. Using serrated knife and gentle sawing motion, cut chocolate into 16 even pieces. Serve.