Chocolate Pumpkin Bark
Delicate thin wafers of chocolate with lightly toasted pumpkin seeds are the perfect treat when you need a little something sweet!
Ingredients
- 2/3 cup pepitas hulled unsalted pumpkin seeds
- 12 oz dark or semi-sweet chocolate
- Fleur de sel garnish (optional)
Optional Flavorings for 'Aztec Chocolate Bark'
- 1/4 tsp cayenne pepper
- 3/4 tsp cinnamon
- 3/4 tsp ancho chili powder
Instructions
- In a dry skillet toast seeds for 5 minutes over medium-low heat. This will allow their oils to be released and become more flavorful. Set aside to cool slightly.
- Melt chocolate, stirring until smooth*. Stir in seeds and any additional spices you'd like.
- Spread out into a thin layer onto a parchment or silicon lined baking pan. Sprinkle with some fleur de sel if desired (these delicate salt flakes really bring out the flavor of the chocolate). Freeze until firm, about 10 minutes.
- Break into bite-sized pieces, and store in the fridge in an airtight container.
Notes
*Tempering chocolate (a process of heat and cooling) keeps the chocolate from instantly melting on your fingers when you're holding it, gives it a firmness so it 'snaps' when broken, and gives it a shiny sheen that prevents it from blooming at room temperature. If you don't want to take the time to temper the chocolate, just make sure you keep the chocolate bark in the fridge until you are ready to serve it. This will prevent the white bloom from forming (which is completely harmless-it is the cocoa butter separating out).
Tried this recipe?Let us know how it was!
