Dark Chocolate Bark with Almonds, Pumpkin, Sunflower Seeds

By LisaMK

This recipe is from Food & Wine, March 2011 by chocolatier Jacques Torres in NYC.

Ingredients

• 1 lb dark chocolate (60 to 70 percent cacao)
• 1 1/4 c roasted whole almonds
• 3/4 c salted roasted pumpkin seeds and sunflower seeds

Preparation

Step 1

1. Line a baking sheet w/ parchment paper.
Using a sharp knife, finely chop the chocolate.
In a double boiler, melt chocolate, stirring occasionally, until it is about 2/3 melted; do not let the bowl touch the water.
Remove bowl form saucepan & stir chcolate until it is completely melted and temp registers to 90 degrees on candy thermometer. If not completely melted, set bowl over saucepan for 1 more min.. do not overheat.

2. Stir in almonds and seeds into chocolate and spread onto baking sheet in 1/2" thick layer, making sure nuts and seeds completely covered in chocolate.
Refrigerate bark for 10 mins, until hardened.
Invert bark onto work surface. Remove Parchment paper; break into 25 pieces and store or serve.