Ingredients
Units
- 1 lb high-quality dark chocolate with at least 70% cocoa solids
- 1½ cups freeze-dried strawberries
- 1 cup green pumpkin seeds (pepitas), lightly toasted
- Zest of one orange allowed to sit until dry
- Flaky sea salt
Instructions
- Break the chocolate into pieces and place in a microwave-safe, heat-proof glass bowl.
- Line a rimmed baking sheet with parchment paper or a Silpat liner.
- Microwave chocolate on medium power for one minute. Stir. Microwave on high power for 20 seconds and stir again. If the chocolate is not completely melted at this point, continue to microwave at 20 second intervals followed by stirring until it is melted.
- Allow chocolate to cool slightly and pour onto lined baking sheet. Working quickly, spread chocolate with an offset spatula to between ¼ and ⅛ inch thickness.
- While chocolate is still wet, spread the dried strawberries, pumpkin seeds, and orange zest over the chocolate. Top with flaky sea salt if desired.
- Allow chocolate to harden completely at room temperature but do not refrigerate.
- When chocolate is hardened, cut or break into pieces.
Notes
Bark will keep for up to 2 weeks in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: One-pot
- Cuisine: Holiday