Get ready to snap into something bold with our Tomahawk Dark Chocolate Bark, a rich, moody, sweet-meets-spicy treat that brings serious warrior energy. Deep, velvety dark chocolate is infused with the warm, peppery layers of our Tomahawk Blend, then topped with pepitas and a sprinkle of crunchy sea salt for the perfect balance of heat, salt, and satisfying crunch. Crafted with our Indigenous-rooted seasoning, this bark is the kind of snack that hits you with a little surprise, a little spice, and a whole lot of crave-worthy character. Perfect for gifting, nibbling, or adding a spark to your recipe collection.
Pepita to Meet Ya | Tomahawk Dark Chocolate Bark
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mexican
Cook Time
15 minutes
Looking for a fabulous homemade Christmas gift? Here it is and it is easy! This recipe starts with dark chocolate that brings that bold, slightly bitter backbone we love in Mexican-inspired treats, but we are adding in a handful of semi-sweet chips to soften the edge adding just the right touch of sweetness for a smoother, more balanced bark. Then comes the magic ingredient: sea salt. A sprinkle of flaky salt doesn’t just sit on top looking pretty it actually wakes up the deeper cocoa notes, sharpens the contrast between sweet and bitter, and makes every flavor pop with more intensity. And the pepitas? They’re more than just a crunchy topping. Pepitas add an earthy, nutty richness that pairs beautifully with dark chocolate and spice, giving each bite texture, balance, and a little nod to traditional Mexican flavors. Together, the sweetness, salt, and crunch create a layered chocolate bark that feels both elevated and irresistibly snackable.
Use a 9x13 baking pan and preferably a silicone baking mat but parchment paper will work but may slip a bit so use a bit of tape to secure it. Place it in the freezer for 10 minutes.
Melt the chocolate chips and Tomahawk in a double boiler, stirring frequently until completely smooth. You do not need to melt the chocolate first.
Remove the pan from the freezer and using a silicone spatula spread the chocolate on the pan. Don’t worry about it being perfectly even. You will break it apart so no need.
Sprinkle with sea salt and pepitas.
Place in refrigerator for at least an hour. Remove and break it up.
Recipe Note
Double boiler works best for this. If you don't have one make your own using a glass bowl. The water should be steeping, not boiling.
If you do not have a silicone baking sheet tape your parchment paper down with painters tape.
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