Dark Chocolate Bark with Roasted Almonds and Seeds

Name: Dark Chocolate Bark with Roasted Almonds and Seeds
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Global
Ingredients: 296 milliliters roasted whole almonds; 454 grams dark chocolate, 60 to 70 percent cacao; 177 milliliters salted roasted pumpkin seeds and sunflower seeds

Watching your figure? This gluten free, primal, and fodmap friendly recipe has 200 calories, 4g of protein, and 15g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up roasted almonds, chocolate, roasted pumpkin seeds and sunflower seeds, and a few other things to make it today.

Instructions

Line a baking sheet with parchment paper. Using a sharp knife, 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 two-thirds melted; do not let the bowl touch the water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Knife

Bowl

Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 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.

Ingredients you will need

Chocolate

Candy

Equipment you will use

Candy Thermometer

Sauce Pan

Bowl

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 onto a work surface.

Ingredients you will need

Chocolate

Almonds