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This easy dark chocolate bark studded with tangy raspberries and crunchy pumpkin seeds is the treat I pull out for gifting or quick dessert cravings. With only three main ingredients and no special equipment, you get a beautiful candy that screams homemade yet looks fancy enough for any gathering.
The first time I made this for a friend’s housewarming it disappeared before dinner even started. Now I keep the ingredients on hand for whenever I need that sweet and crunchy fix.
Ingredients
- Dark chocolate: choose a high quality bar with at least seventy percent cacao for a deep rich flavor the better the chocolate the better the bark
- Raw shelled pumpkin seeds: bring a satisfying crunch and an earthy flavor look for plump green seeds with no cracks
- Freeze dried raspberries: burst of tartness and color check for whole berries or use any crumbled pieces at the bottom of the bag
Step-by-Step Instructions
- Prepare the Chocolate:
- Chop your chocolate into small half inch pieces or smaller to help it melt quickly and smoothly
- Melt the Chocolate:
- Either set a medium glass bowl of chocolate pieces over a pot of barely simmering water or microwave in twenty second bursts stirring often until liquid and glossy The bowl should not touch the water if using the stove
- Spread the Base:
- Line a baking sheet with parchment or wax paper and pour out the melted chocolate Use an offset spatula to spread it into an even thin layer about one quarter inch thick
- Add Toppings:
- Scatter pumpkin seeds over the melted chocolate and then sprinkle with freeze dried raspberries pressing gently to help them stick
- Set and Break:
- Let the bark cool for several hours at room temperature or chill for about twenty minutes in the fridge Once solid break into rustic pieces with your hands
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I have a soft spot for the burst of tart raspberry in every bite My nephew once declared it the best chocolate ever after sneaking a piece before dinner Holidays at my place are not complete without making at least two batches of this bark
Storage Tips
Store your chocolate bark in an airtight container at room temperature for up to a week If your kitchen is warm pop it in the fridge to prevent melting Separate layers with parchment to keep toppings intact The texture is best right after chilling but still crisp days later
Ingredient Substitutions
If you do not have pumpkin seeds try chopped pistachios or almonds Dried cranberries or strawberries can stand in for raspberries if needed Milk chocolate or a lower percentage dark chocolate will give a sweeter profile but the recipe works with any chocolate you love
Serving Suggestions
Serve this bark as part of a dessert charcuterie board with fresh fruit or cheese It makes a thoughtful edible gift wrapped in cellophane I sometimes crumble it over vanilla ice cream for a decadent twist on a sundae
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Cultural and Historical Context
Chocolate bark is a classic homemade confection in many cultures familiar in holiday tins and at festive gatherings Adding seeds and berries not only brings modern nutrition but also nods to the tradition of mixing chocolate with fruit and nuts for both taste and preservation
Recipe FAQs
- → What kind of dark chocolate works best?
Look for high-quality chocolate with 70-85% cocoa content for a robust flavor and smooth texture. Baking bars or couverture chocolate melt especially well.
- → Can I substitute the pumpkin seeds?
Yes! Sunflower seeds, slivered almonds, or chopped hazelnuts add different textures and flavors. Just keep toppings crunchy and bite-sized.
- → How do I melt chocolate without burning it?
Use a double boiler over low heat, stirring constantly, or microwave in short bursts, pausing to stir every 20 seconds, until glossy and smooth.
- → Why use freeze-dried raspberries?
Freeze-dried raspberries deliver tart flavor and crunch without adding extra moisture, which helps keep the bark crisp and shelf-stable.
- → How long will the bark stay fresh?
Store in an airtight container at cool room temperature for up to 2 weeks. Refrigeration can keep it crisp longer, especially in warm climates.