Dark Chocolate Pumpkin Seed Bark with Ginger and Apricots

Homemade chocolate pumpkin seed bark studded with ginger and apricots makes an elegant hostess gift or party favor for holiday get-togethers.

December is no ordinary month.  For many of us it’s a series of weekends spent baking, nights spent celebrating and houses filled with family and friends. An abundance of special occasions fill the calendar during this time.

Cherished memories are made in the kitchen this time of year. Everyone remembers parties spent lazily sipping coffee or cocktails and catching up with one another while stirring, nibbling and cooking up a feast. We’ve waited all year for these precious moments; to have the time to talk and enjoy the season.

Chocolate pumpkin seed bark makes an elegant hostess gift or party favor for any holiday get-together. It’s simple to prepare and a healthy indulgence in a season if excess. Shards of decadent dark chocolate are topped with crunchy roasted pumpkin seeds, shimmering bits of crystallized ginger, along with sweet, but tart dried apricots and finished with a sprinkle of sea salt. The salty, sweet combination is thoroughly addicting and the little zip from the ginger gives this bark just the right amount of heat. Filled with antioxidants, heart healthy fats and immune boosting properties, this deliciously rich treat is sure to be gratefully devoured by its recipients.

(I was thrilled to contribute this recipe to the Holiday 2011 issue of Simply the Sweet Life Magazine (pg.56-57). It’s a wonderful publication filled with great ideas for the holiday season, I hope you check it out.)

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Yield: makes 1 lb of bark

Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots

Prep Time: 20 minutes

Total Time: 20 minutes

Homemade chocolate pumpkin seed bark studded with ginger and apricots makes an elegant hostess gift or party favor for holiday get-togethers.

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Ingredients

• ½ cup/ 2oz toasted pumpkin seeds
• ¼ cup/ 1 oz dried apricots, thinly sliced
• ¼ cup/ 1 oz crystallized or candied ginger, thinly sliced
• 1 pound /16 oz bittersweet chocolate, finely chopped
• A few pinches of fleur de sel

Instructions

1. Line an 11" x 17" baking sheet with parchment paper.
2. Combine the pumpkin seeds, apricots, and ginger in a bowl.
3. To temper chocolate: Using a microwave, place ¾ of chocolate in a microwave- bowl (set aside remaining chocolate). With bowl uncovered, heat chocolate for 30 seconds at 50 percent power and then stir with a rubber spatula. Repeat, heating for 30 seconds and stirring, until almost all the chocolate in the bowl is melted, about 4 to 5 minutes.
4. Using an instant-read thermometer, check temperature of chocolate. It should be no more than 118°. If it hasn't reached desired temperature, continue to heat (in 10-second increments). Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88° to 90°. Chocolate is now tempered.
5. To make bark: Using an offset spatula, spread chocolate in an even layer, about ¼ inch thick, on the parchment paper. Sprinkle with the nut and fruit mixture and a pinch of fleur de sel. Tap the pan to settle the toppings into the chocolate.
6. Allow bark to cool until hard and use a sharp knife to cut into pieces.
7. Wrap in gift boxes lined with decorative paper, or place in cellophane bags and tie with ribbon.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 5mgCarbohydrates: 9gFiber: 4gSugar: 2gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.