Pumpkin Seed Chocolate Bark Recipe

This Pumpkin Seed Chocolate Bark delivers glossy snap, clean break lines, and a balanced salty-crunchy bite. You’ll toast the seeds for maximum nuttiness, temper (or carefully melt) the chocolate for a professional sheen, then finish with precise toppings that stay anchored once set. The bark scales easily for gifts and holds its texture at room temperature when stored correctly.

Ingredients & Measurements

• Yield: about 600 g / 1.3 lb bark (24 pieces; ~25 g each)
• 180 g (1½ cups) raw hulled pumpkin seeds (pepitas)
• 15 ml (1 Tbsp) neutral oil (for toasting) or use dry-toast method (see Steps)
• ½ tsp fine sea salt, divided (¼ tsp for seeds + ¼ tsp finishing)
• 450 g (16 oz) dark chocolate, 60–70% cacao, chopped or high-quality chips
• Optional swirl: 90 g (3 oz) white chocolate, finely chopped
• 30 g (¼ cup) toasted sliced almonds or chopped pistachios (optional)
• 45–60 g (¼–⅓ cup) dried fruit, finely chopped (cranberries, cherries, or apricots)
• 1–2 tsp sesame seeds or cacao nibs (optional, for texture)
• Zest of ½ orange or ¼ tsp ground cinnamon (optional, choose one)
• Finishing salt: flaky sea salt for the top (about ¼ tsp)

Step-by-Step Instructions

1. Prepare the pan and tools. Line a 33 × 46 cm / 13 × 18 in rimmed baking sheet with parchment or a silicone mat. Set a second sheet of parchment aside for smoothing. Have an instant-read thermometer and a heatproof spatula ready. Clear counter space for cooling; room temperature should be 18–22°C / 65–72°F.
2. Toast the pumpkin seeds for depth.
   • Dry-toast (preferred): Add pepitas to a dry skillet over medium heat. Stir until fragrant and a few seeds begin to pop and turn golden at the edges, 4–5 minutes.
   • Oil-toast (richer): Heat 1 Tbsp neutral oil over medium; add seeds and cook, stirring, 3–4 minutes until lightly golden.
     Transfer seeds to a plate, sprinkle with ¼ tsp fine salt, and cool completely, 10 minutes. Cool seeds adhere better and won’t soften the chocolate.
3. Chop and divide the chocolate. Finely chop the dark chocolate. Set aside 25% (about 110 g / 4 oz) as seed chocolate for tempering (the “seeding” method). Place the remaining 340 g / 12 oz in a clean, dry, microwave-safe bowl. Any moisture can seize chocolate—ensure tools are bone-dry.
4. Melt and temper (for glossy snap).
   • Microwave method (gentle): Heat the 340 g chocolate at 50% power in 30-second bursts, stirring between, until fully melted and 48–50°C / 118–122°F for dark chocolate (do not exceed 52°C/125°F).
   • Seed & cool: Add the reserved 110 g chopped chocolate and stir constantly until dissolved and temperature drops to 31–32°C / 88–90°F. This aligns cocoa butter crystals for a firm set and shine.
   • No thermometer? The bowl should feel just slightly cooler than body temp and the chocolate should flow smoothly but mound slightly on itself. (For chip-only melting without tempering, the bark will still taste great but may dull—store chilled.)
5. Flavor the base (optional). If using orange zest or cinnamon, stir it into the tempered chocolate now. Keep additions dry and finely grated; water-based flavorings can cause seizing.
6. Spread the chocolate to an even thickness. Pour tempered chocolate onto the lined sheet. With an offset spatula, spread to a rectangle approximately 28 × 36 cm / 11 × 14 in, about 3–4 mm (⅛ in) thick. Thinner bark sets quickly and breaks cleanly; thicker slabs can become toothy rather than snappy.
7. Distribute pumpkin seeds precisely. Scatter the cooled, salted pepitas evenly over the surface, reserving 2 Tbsp for a final sprinkle. Gently press once with the clean sheet of parchment to seat the seeds without submerging them.
8. Add mix-ins for balance. Evenly sprinkle almonds (or pistachios), dried fruit, and sesame seeds or cacao nibs. Aim for light coverage—each bite should show chocolate between toppings so the bark holds together. Finish with remaining pepitas and a light pinch of flaky salt (about ¼ tsp total).
9. Optional white-chocolate swirl. Melt 90 g white chocolate at 50% power in 20–30 second bursts until 28–29°C / 82–84°F (no need to fully temper for fine lines). Drizzle thin ribbons over the dark chocolate, then drag a toothpick in short zigzags to create subtle marbling without overmixing. Avoid pooling; pooled white chocolate can shear during cutting.
10. Set properly for a crisp snap. Let the tray stand at cool room temp until firm to the touch, 30–45 minutes. In warm kitchens, refrigerate on the middle shelf for 10–12 minutes, just until set—do not exceed 15 minutes to prevent condensation and sugar bloom.
11. Break or slice cleanly. Once set, lift bark by the parchment onto a cutting board. For freeform shards, bend gently to break into 5–8 cm / 2–3 in pieces. For neat squares, warm a chef’s knife under hot water, dry thoroughly, and cut with straight downward pressing motions.
12. Store for maximum gloss. Transfer pieces to an airtight container with parchment between layers. Hold at 18–20°C / 65–68°F, away from sunlight and humidity, for 2–3 weeks. If your home is warm, refrigerate in a sealed container; bring to room temp 15 minutes before serving to avoid surface condensation.
13. Package for gifting (optional). Portion 6–8 pieces (150–200 g) per clear cellophane bag. Add a small food-safe desiccant packet for ship-safe crispness. Label with flavor notes and best-by date (14–21 days).

Cooking Notes

• Why temper: Tempering organizes cocoa butter into stable crystals, producing a shiny finish, clean snap, and room-temperature stability. Un-tempered bark tastes fine but may appear streaky and soften easily.
• Chocolate percentage: 60–70% cacao balances sweetness with roast notes that pair well with pepitas. Using <55% can taste overly sweet; >72% may read bitter unless you add more dried fruit.
• Pepita prep: Hulled green pepitas are ready to toast. If using in-shell pumpkin seeds from a carving pumpkin, boil 10 minutes in salted water, drain, dry very well, and roast at 160°C / 325°F for 18–22 minutes before using; they’re bulkier and better as a topping rather than embedded heavily.
• Topping distribution rule: For a bark that breaks cleanly, keep total toppings to 30–35% of the surface area. Overloading causes fractures and loose bits in storage.
• Flavor variants:
  • Mexican Chocolate: Stir ¼ tsp cinnamon + pinch cayenne into the melted dark chocolate; finish with cacao nibs.
  • Mocha Crunch: Add 1 tsp finely ground espresso to the chocolate; top with nibs and pepitas only.
  • Tahini-Sesame: Whisk 1 Tbsp tahini into the melted chocolate (before temper) and finish with sesame + pepitas.
  • Cranberry-Orange: Use dried cranberries and orange zest; skip nuts for a nut-free gift.
  • Milk or White Bark: Substitute 450 g milk or white chocolate; adjust tempering temps down by 1–2°C (milk: 30–31°C / 86–88°F; white: 28–29°C / 82–84°F).
• Allergen and dietary notes: Choose dairy-free dark chocolate for a vegan bark. Pepitas and sesame are naturally gluten-free; verify cross-contact if cooking for celiac guests.
• Rescue tips: If chocolate thickens while spreading, warm the bowl 5–10 seconds at 50% power and stir; if seized (grainy, stiff), stir in 1 tsp neutral oil at a time until smooth for this recipe (won’t be true tempered but still usable).
• Edge polish: To prevent dusty edges, let bark cure 2 hours at room temp before bagging; this allows any residual surface moisture to evaporate.

Nutrition Facts (per serving)

• Serving size: 1 piece (about 25 g)
• Approximate calories: 140 kcal
• Total fat: 9 g
• Saturated fat: 4.5 g
• Carbohydrates: 12 g
• Dietary fiber: 2 g
• Total sugars: 9 g
• Protein: 3 g
• Sodium: 55 mg

Conclusion

This Pumpkin Seed Chocolate Bark combines tempered dark chocolate with toasted, salty pepitas for a polished treat that breaks cleanly and stores beautifully. By controlling seed toast, chocolate temperature, and topping density, you’ll achieve a glossy finish and crisp snap every time. Customize with subtle spice, citrus zest, or a white-chocolate swirl, then portion for gifts or keep a tray ready for holiday snacking.Réflexion en cours

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