Recipe Image

Papaya & Chile Chocolate Bark

  • 15 m
  • 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


  • 1 Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
  • 2 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.)
  • 3 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.
  • 4 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.
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