Chocolate Bark



5 min


10 Servings

* PLUS Melt time: 15 minutes, Cool time: 60 minutes
Chocolate Bark

Recipe by Eshun Mott, Photo by Andrew Grinton


  • 300 g chopped best-quality bittersweet chocolate , (about 2 cups)
  • 1/2 tsp hot-pepper flakes , divided
  • 1/4 tsp orange zest
  • 1/8 tsp ground cinnamon
  • pinch ground allspice
  • 1/2 cup dry roasted salted pepitas , divided
  • 1/4 cup toasted shredded unsweetened cocounut , divided


  • Preheat oven to 175F. Place chocolate in a single layer in a glass 9 x 13-in. dish and warm in the oven for 8 min or until chocolate holds its shape but melts when you stir it. Remove from oven, let stand 5 min to allow chocolate to melt more from residual heat, then add ¼ tsp chili flakes, orange zest, cinnamon, allspice and half the pepitas and stir until just mixed.
  • Scrape chocolate mixture onto a large sheet of parchment paper and spread into a thin rectangle about 11 x 15 in. Sprinkle top with remaining ¼ cup pepitas, coconut and remaining chili fl akes (optional). Let cool 1 hr or until fully set. Break into pieces.

Nutrition (per serving)

  • Calories
  • 250,
  • Protein
  • 6 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 30 mg.


Heat the chocolate in the oven on low heat to get the best result. When set, chocolate should be shiny and not melt on your fingers.