One of chocolate's greatest characteristics is its extreme versatility. You can melt it, shape it, melt it again, pair it with a vast selection of food and drink, etc. etc. You can also combine it with a variety of spices and flavorings to create unique flavor profiles that highlight chocolate's natural rich tones. One of my favorite ways to spice chocolate is with Jamaican curry powder and a hint a cayenne pepper and sea salt, topped with some crunchy roasted pumpkin seeds, all which meld together to create a euphoric symphony of flavors. Making your own chocolate bark is ridiculously easy, so have fun with the recipe, and make it your own. I highly recommend using fine quality chocolate chips, such as those produced by the Enjoy Life brand or Nestle. Quality makes a big difference. Enjoy, y'all.
Using a double-boiler, slowly melt the chocolate chips over low heat, stirring occasionally, until all of the chocolate is thoroughly melted and silky-smooth in consistency. Add 1 teaspoon of curry powder and stir in to incorporate.
Line a Jelly-Roll pan with parchment paper and pour the melted chocolate onto the paper, working quickly to spread the chocolate across most of the pan. Generously sprinkle the pumpkin seeds on top of the chocolate, followed by desired amount of curry powder and cayenne pepper and sea salt.
(I recommend going fairly light on the Cayenne.) Place the chocolate in the refrigerator or freezer and allow to solidify. (This should take about 2 hours in the refrigerator and 1 hour in freezer.) Remove and break into abstract pieces. Keep refrigerated and serve cold (because chocolate just taste better cold). Enjoy, y'all.
* If you can't find roasted pumpkin seeds. Buy them raw and roast them in a 400°F oven for about 5-8 minutes, or until lightly browned.