Dark Chocolate Bark with Roasted Almonds and Seeds

Name: Dark Chocolate Bark with Roasted Almonds and Seeds
Cook time: 20 min
Total time: 30 min
Yield: 25
Ingredients: 1 lb. dark chocolate (60 to 70 percent cacao); 1 1/4 c. roasted whole almonds; 3/4 c. salted roasted pumpkin seeds; 3/4 c. sunflower seeds

By Jacques TorresPublished: Feb 16, 2011

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Yields:

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

150

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There's no need to spend a lot of money on fancy chocolate when it's so easy to make this deliciously rich dark chocolate bark at home.

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Ingredients

1 lb. dark chocolate (60 to 70 percent cacao)
1 1/4 cups roasted whole almonds
3/4 cup salted roasted pumpkin seeds
3/4 cup sunflower seeds

Directions

1. Step 1Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees F on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
2. Step 2Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces, and store or serve.