Dark Chocolate Bark with Roasted Almonds and Seeds

Photo: John Kernick

"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings.

Yield: Makes 25 pieces
Total:
Recipe from Food & Wine

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Recipe Time

Active: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 12g
  • Saturated fat: 4.7g
  • Carbohydrate: 12g
  • Fiber: 1.5g
  • Protein: 3g

Ingredients

  • 1 pound dark chocolate, 60 to 70 percent cacao
  • 1 1/4 cups roasted whole almonds
  • 3/4 cup salted roasted pumpkin seeds and sunflower seeds

Preparation

  1. Line 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° 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 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.
Note:

Nutrition data is per one serving.

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