Recipes Desserts Chocolate Chocolate Bark Dark Chocolate Bark with Roasted Almonds and Seeds 5.0 (786) Add your rating & review This super-chunky dark chocolate bark from chocolatier Jacques Torres only requires a few ingredients — dark chocolate, roasted whole almonds, and salted roasted sunflower and pumpkin seeds. By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to the pastry art. He made a name for himself as the executive pastry chef at Le Cirque for more than a decade and became an artisan, bean-to-bar chocolatier in 2000. Food & Wine's Editorial Guidelines Updated on December 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Julia Hartbeck Active Time: 20 mins Total Time: 30 mins Yield: 25 pieces Ingredients 1 pound dark chocolate (60 to 70% cacao) 1 ¼ cups roasted whole almonds ¾ cup salted roasted sunflower and pumpkin seeds Directions Julia Hartbeck Ingredients. Julia Hartbeck Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. Julia Hartbeck 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. Julia Hartbeck Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90°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. Julia Hartbeck 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. Julia Hartbeck Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces, and store or serve. Make Ahead The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days. Suggested Pairing Tawny ports have nutty, sweet citrus flavors that help them cut through bitter dark chocolate without overwhelming it. Look for the NV Quinta do Portal Fine Tawny Porto or for a splurge, Sandeman's Forty Years Old Tawny Porto. Rate it Print