Hot & Nutty Chocolate Bark

It is my favorite chocolate recipie. It is simple, delicious and great for any holiday gift.
Prep Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 4


  • 1 skillet
  • 1 small baking pan


  • 12 oz. of bitter or semi-sweet chocolate
  • 1/4 cup of unsweetened shredded coconut
  • 2 tablespoon of quinoa seeds
  • 1/4 cup of hulled unsalted pecans, small peaces
  • 1/4 teaspoon of cayenne pepper (optional)


  • Place the quinoa seeds in a skillet over medium-low heat and toast for about 3 minutes. Allow to cool.
  • Place the pecans in a skillet over medium-low heat and toast for about 5 minutes. Allow to cool.
  • Melt the chocolate according to the manufacturer's directions. Once melted add the coconut and cayenne pepper.
  • Spread onto a flat baking pan lined with a parchment paper in 1/2 inch-thick layer. Sprinkle over and press into the chocolate the pecans and quinoa seeds.
  • Refrigerate for 15 minutes or until hardened.
  • Remove the paper, break into pieces and serve or store in the fridge in a container for few days.
  • Enjoy!


You can substitute cayenne pepper for any other spices.
Keyword chocolate, dessert