Chocolate Bark with Almonds

4.99 from 51 votes

Chocolate Bark with Almonds and Pumpkin Seeds is a festive treat that is so easy to make! Dark chocolate sprinkled with toasted chopped almonds, pumpkin seeds, and a dusting of sea salt.

Prep Time10

Cook Time15

Additional Time20

Total Time45

Servings:

Calories: 416kcal

Author: Chef Molly Pisula

Ingredients

12 ounces dark chocolate
½ cup almonds
⅓ cup pepitas (hulled pumpkin seeds)
1 teaspoon coarse sea salt or fleur del sel or to taste

Instructions

Set oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Line a baking sheet with parchment paper.
Pour the almonds onto one side of the baking sheet, and pour the pepitas on the other side. Bake in the oven for 10-13 minutes, until lightly toasted. You will begin to smell the nuts and seeds when they are close to done.
Remove from the oven and let cool, then roughly chop the almonds.
While the almonds and pepitas are toasting, chop the chocolate into small pieces.
Put ⅔ of the chopped chocolate into a microwave-safe bowl and microwave on medium-high power for 2-3 minutes, removing from the microwave and stirring every 30 seconds until fully melted.
Add in the remaining ⅓ of the chopped chocolate and stir until fully melted. (You can put it back in the microwave very briefly if you need to.)
Line the baking sheet again with parchment paper (could be the same piece if it is still clean), and pour chocolate onto it.
Spread it into a thin layer, about 12 x 9 inches.
Now sprinkle the chopped almonds and pumpkin seeds over the top. You may have more than you need, depending on how coarsely the almonds are chopped and how dense you want your toppings.
Sprinkle with sea salt.
Now tap baking sheet gently so that the toppings will sink into the chocolate a bit.
Refrigerate for 15-30 min, or until firm.
Break up into chunks and store in an airtight container.

Notes

Storage: Store in an airtight container in a cool, dry place. If your living space tends to run warm, you may want to refrigerate. Bark will last for up to two weeks.

Tempering Chocolate: This recipe uses a shortcut method for tempering chocolate—melting ⅔ of the chocolate in the microwave, then adding the remaining ⅓ of chopped chocolate at the end. This helps to ensure the melted chocolate does not become too hot. Another option is to use a bain marie, which means to place the chopped chocolate in a double boiler or metal bowl set over a pan of simmering water. As with the microwave, melt ⅔ of the chocolate over a low heat, stirring frequently, and remove the pan from the heat when fully melted. Stir in the remaining ⅓ of the chopped chocolate until melted.

Chopping Chocolate: Try cutting your chocolate bar diagonally as you work your way down the bar. Using a study serrated knife, such as a bread knife, can be much more effective in chopping chocolate than using a non-serrated knife.

Nutrition