WINTER
SALTED SEEDY CHOCOLATE BARK: THE ORIGINAL
TOTAL TIME: 2 HOURS 5 MINUTES (5 MINUTES ACTIVE)
MAKES 8 SERVINGS
• ¼ cup raw shelled pepitas (pumpkin seeds)
• 2 tablespoons hemp seeds
• 2 tablespoons sesame seeds
• ¼ teaspoon flaky sea salt or kosher salt
• 8 ounces bittersweet chocolate with at least 70% cacao content, chopped
Line a baking sheet with a silicone mat or a sheet of parchment paper.
Heat a dry skillet over medium-high heat and add the pumpkin seeds. Toast, stirring occasionally, until the seeds first start to pop, about 1 minute. Pour the seeds into a bowl. Add the hemp seeds to the same skillet and toast, stirring frequently, until the seeds are fragrant and just starting to turn a pale straw gold, about 45 seconds. Add them to the bowl with the pumpkin seeds. Toast the sesame seeds in the same skillet over medium-high heat until fragrant and just starting to turn golden, about 45 seconds. Add them to the bowl with other seeds. Add the salt and toss to combine.
Place the chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue cooking in 30-second bursts, stirring after each one, until the chocolate is melted.
Pour the chocolate onto the prepared baking sheet and smooth it out into an even layer (it will not cover the entire pan). Sprinkle the seed mixture evenly over the chocolate. Let it stand at room temperature for at least 2 hours.