1 Place the pumpkin seeds in a skillet over medium-low heat. Toast the
pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release
their oils and moisture. Allow to cool.
2 Melt the chocolate according to the manufacturer's directions. Once
melted add the cinnamon, cayenne pepper, ancho chili powder, and most of the
pumpkin seeds saving some to decorate the top with.
3 Spread onto a flat baking pan lined with a silpat or wax paper.
Sprinkle over and press into the chocolate the last few pumpkin seeds and
sprinkle on a dash more of the spices for color and taste. Place in the freezer
for 5 minutes or until hardened. Break into pieces and serve or store in the
fridge in an airtight container. Best consumed in one or two days.