Source: Chocopologie

Chocolate Bark with Walnuts and Pumpkin Seeds
Chocolate bark is easy and versatile, a perfect way to use up leftover chocolate and to flavor it with "extras" you particularly like. Here we add pumpkin seeds and dried cranberries. You may prefer almonds, crushed peppermint candies, or fresh herbs. Go crazy!
Rating:
Serves: Serves 8 to 10
Prep Time: 15 to 20 minutes
Cook Time: about 5 minutes

 

 
2 tablespoons pumpkin seeds
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup toasted coarsely chopped walnuts
1/2 cup dried cranberries




Spread the pumpkin seeds in a small, dry skillet and toast over medium-high heat, gently shaking the pan, for about 1 minute or until the pumpkin seeds are aromatic and darken a shade in color. Remove from the heat and slide the seeds onto a plate. Set aside to cool.

Line a baking sheet with foil.

Melt the chocolate in the microwave or in the top of a double boiler (the microwave is preferable; the chocolate will soften and look shiny after a minute or so. Stir it until it's smooth and melted.) Let the chocolate cool to lukewarm (about 100°F.). Stir the cooled pumpkin seeds, walnuts, and cranberries into the chocolate until blended. Pour the chocolate mixture onto the prepared baking sheet and spread it evenly over the foil with a spatula or palette knife. Work quickly so the chocolate does not harden and become difficult to spread.

Refrigerate the bark for 10 to 15 minutes or until cool and the chocolate is beginning to set. Remove the bark from the refrigerator and set the baking sheet on a wire rack. Let the bark set at cool room temperature for 4 to 6 hours. (If the weather is particularly humid, the bark may not set as firmly as on dry days.)

Lift the bark from the foil and break it into uneven pieces, each 2 to 3 inches long. To prevent getting your fingers sticky, hold onto the edge of the chocolate with waxed paper or wear Latex gloves. Serve right away or store the bark in an airtight container between layers of waxed paper.


[recipe from Chocopologie by Fritz Knipschildt]


 


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