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Chilli Bark - Trinidad Scorpion kick.
A recipe fit for the gods, dark chocolate and Trinidad Scorpion chili.
Prep time: 5 minutes
Total time: 20 minutes, plus refrigeration
Yield: Makes about 24 bite-sized chunks
4 ounces hulled unsalted pumpkin seeds
3/4 teaspoon ground cinnamon
1 teaspoon Trinidad Scorpion chili powder
Dash sea salt
12 ounces 72% cacao dark chocolate, broken into pieces
1. Line baking sheet with aluminum foil.
2. Toast seeds in heavy-bottomed skillet over medium heat. Cook until seeds hiss and pop, becoming fragrant, about 5 minutes. Combine with cinnamon, TS chili and stir. Sprinkle with salt. Allow to cool.
3. Add half of chocolate to double boiler over medium heat. Melt, stirring occasionally, about 6 minutes. Add remaining chocolate. Stir until melted. Add toasted seeds and stir. Set some aside to sprinkle on top.
4. Pour chocolate onto baking sheet in even layer of about 8x10 inches. Sprinkle with remaining seeds. Refrigerate 30 minutes. Break into pieces.
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