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Photo: John Kernick

Dark Chocolate Bark with Roasted Almonds and Seeds

"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.

Food & Wine MARCH 2011

  • Yield: Makes 25 pieces
  • Active: 20 Minutes
  • Total: 30 Minutes

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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 12g
  • Saturated fat: 4.7g
  • Carbohydrate: 12g
  • Fiber: 1.5g
  • Protein: 3g
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Dark Chocolate Bark with Roasted Almonds and Seeds Recipe

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