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 pumpkin seeds and sunflower seeds. Video: Jacques Torres demonstrates this recipe More Great Chocolate Desserts By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, "Jacques Torres Chocolate" in the DUMBO neighborhood of Brooklyn, New York. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. Jacques and his chocolate became an instant success attracting fans from all over the country. In 2004, he opened his second chocolate factory in the SOHO neighborhood of New York City on Hudson Street. The demand for his confections grew rapidly, so he opened more stores throughout Manhattan including ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and SOHO) to one state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. There are 3 retail locations throughout New York City. Food & Wine's Editorial Guidelines Updated on September 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 30 mins Yield: 25 pieces Ingredients 1 pound dark chocolate (60 to 70 percent cacao) 1 ¼ cups roasted whole almonds ¾ cup salted roasted pumpkin seeds and sunflower seeds Directions 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. 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. 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. 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. Notes One Serving 150 cal, 12 gm fat, 4.7 gm sat fat, 12 gm carb, 1.5 gm fiber, 3 gm protein. 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