I made this deliciousness for two reasons, it was my friend Felice’s birthday and she’s in love with Jacques Torres, or at least with his chocolate skills. So I thought it would make an appropriate gift since it is his recipe. I only made half the recipe and it filled two 1-pound boxes. That’s a lot of chocolate bark baby. If you are doing the transformation program, I’m sorry, just look away. At least until April.
Recipe courtesy of Food and Wine Magazine and Jacques Torres
- 1 pound dark chocolate (60 to 70 percent cacao)
- 1 1/4 cups roasted whole almonds
- 3/4 cup salted roasted pumpkin seeds and sunflower seeds
- 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.
The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
One Serving 150 cal, 12 gm fat, 4.7 gm sat fat, 12 gm carb, 1.5 gm fiber, 3 gm protein.