With recipes for Sea Salted Dark Chocolate Sunflower Seed Bars and Roasted Almond Chocolate Bars already posted on the blog, why on earth would I post one for Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds? Could it be because I believe there is no such thing as having too much chocolate in your life? In moderation, of course. Or could it be because I secretly harbor a desire to start a 'give out homemade treats for Halloween' movement? Okay, so maybe this idea is a few centuries too late. But hey, doesn't history sometime repeat itself? For an idea like this, one could only wish. If, like me, you are always a bit curious about the origins of rituals and traditions, the article "History of Trick-or-Treating" is a pretty good one.
Unlike the other chocolate bar recipes on the blog, this one has a more rustic versus refined look to it. There is just something rather appealing about a perfectly imperfect platter of uneven, broken pieces of chocolate filled with roasted whole almonds, roasted/salted sunflower seeds, and topped with a sprinkling of sea salt to ramp up the flavor of the chocolate.
With the exception of some guidelines on ingredient proportions, you can use any combination of nuts to make a nutty chocolate bark. Although I will have to say, the almonds and sunflower seeds are a really good combination. Sunflower seeds usually come packaged as roasted and salted, however, would high recommend roasting the almonds (see Note below) before mixing them in the melted chocolate.
In some of the other bark and bar recipes I have shared, I suggest you coarsely chop the nuts. But not here. You want to leave the almonds whole.
Honestly, I think the ingredients in this Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds qualify for being healthy. Or at least good for you!
Unlike the other chocolate bar recipes, this one uses a technique Jacques Torres recently shared in the 2018 Holiday Baking Issue of Food and Wine. Although instead of setting the bowl of chocolate over simmering water, I used the microwave. The technique (watch it here) uses an immersion blender to whip the partially melted chocolate. By slightly reducing the temperature of the chocolate, the set chocolate will retain its' sheen. Note: I used a hand held mixer with great results.
Mix in the nuts and seeds into the melted chocolate and immediately spread out on a large baking sheet lined with parchment paper. Surprisingly the chocolate sets up relatively quickly so lightly sprinkle with sea salt as soon as you spread the chocolate mixture out to about a half inch thickness. Let the pan set at room temperature for five minutes before transferring to the refrigerator to finish the setting process.
You can break up the chocolate into pieces using your hands or with a knife.
It takes well under an hour to make this Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds! Making it one of the easiest homemade treats to have in your repertoire.
Already I am thinking this bark would be a perfect addition to my holiday cookie and candy gift boxes and platters. Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds wrapped up in a cellophone bag and ribbon would make for a great hostess gift anytime of the year, as nothing speaks the language of love louder than a homemade confection. Especially ones made with chocolate.
Chocolate Bark with Roasted Almonds & Roasted Sunflower Seeds
Ingredients
16 ounces (452 g) good quality dark chocolate (60-70% cocoa), chopped
4 ounces (113 g) good quality milk chocolate, chopped
1 1/4 cups (6 1/2 ounces, 184 g) whole almonds, roasted
3/4 cup (3 5/8 ounces, 104 g) roasted and salted sunflower seeds
Sea salt for finishing
Directions
1. Line a large baking sheet with parchment paper. Set aside.
2. In a medium sized bowl, add both chocolates. Place bowl in the microwave and melt on high for 1 minute. Remove from microwave and stir. Return bowl to the microwave and melt on high for another minute, stirring again. If small pieces remain, beat chocolate with handheld beaters or an immersion blender until all of the chocolate has melted. If after beating the chocolate is not completely melted, return to microwave and melt in 15 second intervals.
3. Stir in the roasted almonds and roasted/salted sunflower seeds into the melted chocolate until all of the nuts/seeds are coated.
4. Spread the chocolate/nut mixture on the prepared baking sheet. Using an offset spatula, spread mixture to about a 1/2" thickness. Lightly sprinkle with flaky sea salt. Allow to sit at room temperature for 5 minutes.
5. Place pan of bark in the refrigerator for up to 10 minutes to allow the bark to fully set up. Try breaking off a piece to determine if it has fully set.
6. Using a bench scraper or knife, cut the bark into pieces.
7. Serve immediately or store in a covered container for up to 10 days. Note: Could also package pieces in cellophone bags tied with ribbon.
Notes: (1) To roast almonds, preheat oven to 350 degrees (F). Spread almonds out on a baking sheet. Roast for 10 minutes. Remove from oven and allow to cool to room temperature. (2) Instead of using a combination of dark and milk chocolate, can use all dark chocolate. (3) The quality of your chocolate matters. I buy chocolate disks from a local confectionary. Whatever you do, do not use chocolate chips to make this bark. (4) Store in a sealed container, the bark will remain fresh for up to two weeks.
On the grounds of the Mission San Xavier del Bac in Tucson, Arizona (October 2018)
