Dark Chocolate Raspberry Bark (Printable Version)
Dark chocolate layered with raspberries and pumpkin seeds, then broken into crisp, bite-sized pieces.
# Ingredients:
→ Chocolate bark
01 -
8 oz dark chocolate
02 -
1/3 cup raw, shelled pumpkin seeds
03 -
1/4 cup freeze-dried raspberries, crumbled
# Steps to Follow:
01 -
Break or cut chocolate into small pieces, roughly ½ inch pieces or smaller. Place in a medium glass bowl.
02 -
Melt the chocolate. Either melt over the stovetop by setting the bowl over a saucepan with simmering water and stirring until melted, ensuring the bowl does not touch the water, or melt in the microwave, stirring every 20 seconds until smooth.
03 -
Line a cookie sheet with parchment paper or wax paper. Pour the melted chocolate onto the paper and spread into an even layer using an offset spatula or a rubber spatula.
04 -
Sprinkle the spread chocolate with pumpkin seeds and freeze-dried raspberries.
05 -
Let the chocolate cool for several hours at room temperature, or refrigerate for 20 minutes until fully set. Break into pieces and serve.
# Additional Notes:
01 -
If Theo’s 85% Baking Bar is unavailable, blend half 100% chocolate with half 70% dark chocolate, or use another high-quality dark chocolate.