Friday, October 14, 2011

Dark Chocolate Bark with Pumpkin seeds and Roasted Almonds

                                                              Chocolate Goodness !
                                                     (Makes great treat bags )


1 pound(s) dark chocolate (60 to 70 percent cacao)
1 1/4 cup(s) roasted whole almonds
3/4 cup(s) salted roasted pumpkin seeds


Easy as 1,2,3!

  • 1
    Preheat oven to 400 degrees.

  • 2
    Spread nuts & seeds  in a single layer on an ungreased cookie sheets. Roast separately so you will need 2 cookie sheets.

  • 3
    Put cookie sheets in pre-heated oven and roast for about 10 minutes until nuts are golden brown.(Pumpkin seeds may take less time check on them half way through)  Roasting time varies depending on the size of the nuts. Turn the nuts half way through the roasting time. Salt the pumpkins seeds when they come out of the oven. Let Cool.

  • Directions:

    Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan(Double Boiler) 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 degrees F 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 pumpkin 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.

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