Dark Chocolate Bark with Roasted Almonds and Seeds
Makes 25 pieces. Recipe is excerpted from “Desserts” by the Editors of Food & Wine. ©2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. “I’m more addicted to chocolate than I am to sugar,” says master chocolatier Jacques Torres. A small piece of this super-chunky dark chocolate bark satisfies his intense cravings.
1 pound dark chocolate (60 percent to 70 percent), finely chopped
1¼ cups roasted whole almonds
¾ cup salted roasted pumpkin seeds and sunflower seeds
1. Line a baking sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the 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 Fahrenheit 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. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a ½-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark until hardened, 10 minutes. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and serve.
Make ahead: The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
Note: Test Kitchen Deputy Editor Justin Chapple reminds that the recipe’s four ingredients should be “of the highest quality and super fresh (watch out — seeds can go rancid fast).”