Salted, Seedy Chocolate Bark
Get ready to embark on a delightful journey of flavors and textures with this crunchy chocolate seed bark recipe. This irresistible treat features a harmonious blend of toasted pumpkin, hemp, and sesame seeds sprinkled over rich bittersweet chocolate. With each bite, you'll experience the satisfying crunch of the seeds complemented by the decadent sweetness of the chocolate. Enjoy this delicious bark as a snack or dessert any time you crave a balance of nutty, savory, and sweet flavors. Indulge in a perfect harmony of tastes that will make your taste buds dance with joy.
— Constant Cookbook
Ingredients
- 1/4 raw shelled pumpkin seeds (pepitas)
- 2 hemp seeds
- 2 sesame seeds
- 1/4 flaky sea salt or kosher salt
- 8 chopped bittersweet chocolate (at least 70% cacao)
Instructions
- Heat a dry skillet over medium-high heat; add pepitas. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast hemp seeds in the same skillet over medium-high heat, stirring frequently, until fragrant and just starting to turn a pale straw gold, about 45 seconds. Add to bowl with pepitas. Toast sesame seeds in the same skillet over medium-high heat until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with other seeds. Add salt; toss to combine.
- Place chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir; continue cooking in 30-second bursts, stirring after each, until chocolate is melted.
- Pour melted chocolate onto a parchment paperâlined baking sheet; smooth out into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces (chocolate may be soft, depending on brand used). Store airtight in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.
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