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Ingredients
- 2 cups unsalted pepitas (pumpkin seeds)
- 34 lb bittersweet chocolate
- 14 teaspoon cayenne pepper
Method
- In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently.
- Let cool.
- Melt chocolate in double boiler, stirring until melted.
- Chocolate can also be melted in microwave at 50% power until just melted.
- (stir every 30 seconds).
- Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.
- Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.
- Sprinkle remaining pepitas on top.
- Refrigerate until set.
- (approx 30 minutes).
- Break into pieces.
- Store in refrigerator.
