Dark Chocolate Bark with Roasted Almonds and Seeds
Ingredients
- 1 Lbs Dark Chocolate (60 to 70% cacao)
- 1 1/4 Cup Roasted Whole Almonds
- 3/4 Cup Salted Roasted Sunflower and Pumpkin Seeds
Instructions
- Line a baking sheet with parchment paper, 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 three-quarters melted.
- Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90°F on a thermometer.
- 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, remove the parchment paper, break into 25 pieces, and store or serve.
Nutrition
Calories: 171kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 12mgPotassium: 58mgFiber: 2gSugar: 14gVitamin A: 1IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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