Inspired by the richly spiced hot chocolate we had at the markets in Oaxaca, we paired bittersweet dark chocolate, espresso, warm spices and smoky chili with an earthy toasted pumpkin seed brittle. It’s a bold and addictive blend of sweet, smoky, spicy and crunchy that’s terrific on its own, or chopped fine to sprinkle over ice cream, brownies, chocolate cakes or custards.
We test everything we sell. Here’s how we’d use this.
Eat on its own, crumble into small pieces and use as a topping for ice cream. Stir a few crumbled bits into yogurt or pudding or add on top of desserts like bread pudding or chocolate mouse to add a textural note (every dessert needs a crunch factor).