Chocolate Bark with Pumpkin Seeds and Cherries

Host gift?  holiday gift? Cookie exchange?  Make these!  There are pre-portioned, easy and of course delicious.  The secret to these little gems is in the chocolate. Make sure you are using best quality 70% chocolate (my personal favourite is Callebaut).  Also, make the effort to get unsweetened dried cherries… it’s totally worth it!  

Enjoy!

3-ingredient chocolate bark with pumpkin seeds and cherries

This is the perfect holiday treat! Make a bag and give it as a host gift, serve it at the end of a holiday dinner or simply when you are in the mood for chocolate! They are pre-portioned so you know exactly what you are getting.
Servings 17

Equipment

  • 2 12-cup large muffin tins (you will need 17 cups)
  • 1 tbsp measuring spoon
  • 17 muffin liners

Ingredients
  

  • 300 g 60-70% chocolate, chopped
  • ¼ cup pumpkin seeds, preferably roasted
  • ¼ cup dried cherries or cranberries
  • ½ tsp flaked sea salt, such as Maldon or Fleur de Sel

Instructions
 

  • Line 17 muffin cups with liners.
  • Make a double boiler: Fill a medium-size pot halfway with water, place over medium heat. Place chopped chocolate in a medium-size heat-proof bowl, one that is slightly LARGER than the circumference of the pot (I use a Pyrex bowl over the pot with water). The chocolate will begin to melt; as it melts, stir it a little so that all the pieces get equal treatment. Make sure that the water is on a slow boil—you don’t want to get ANY steam or water in the chocolate because it will cause the chocolate to separate.
  • When the chocolate is melted and still warm, put 1 tablespoon of chocolate into each of the 17 cups; you will have exactly enough.
  • Distribute the pumpkin seeds evenly over each cup. Distribute the dried cherries or cranberries over each cup, about 3 cherries or cranberries per cup.
  • Put muffin tins in the refrigerator to harden. When the chocolate is mostly firm, sprinkle with the flaked salt.

Notes

Store in the refrigerator.

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