Dark Chocolate Seed Bark
These chocolate disks are almost too beautiful to eat.
Traditional seed bark gets a new look and a hit of flavour with a mix of spices and seeds sprinkled on these easy-to-make, dark chocolate mendiants, a traditional French confection.
Substitution Tip: Lindt EXCELLENCE 78% Cacao Dark Chocolate can be substituted with Lindt EXCELLENCE 70% or Lindt EXCELLENCE 90% Cacao Dark Chocolate.
Lindt EXCELLENCE 78% Cacao Dark Chocolate Bar, 100g
15 minutes
8 people
Ingredients
- 3 bars (100 g each) Lindt EXCELLENCE 78% Cacao Dark Chocolate, chopped
- 3 tbsp (45 mL) raw pumpkin seeds
- 1 tsp (5 mL) chili flakes
- 1 tsp (5 mL) flaked sea salt
- 3 bars (100 g each) Lindt EXCELLENCE 78% Cacao Dark Chocolate, chopped
- 2 tbsp (30 mL) toasted sesame seeds or 1 tbsp (15 mL) achiote or annatto seeds, crushed
- Zest from 1 large navel orange
Lindt Chocolate In This Recipe
Method
Step 1.
Line two baking sheets with parchment paper.
Step 2.
Temper your chocolate. See our step-by-step guide here.
Step 3.
Pour 1 tbsp (15 mL) portions of tempered chocolate onto the prepared baking sheets. Use the back of a spoon to form 1½-inch circles. Working quickly sprinkle evenly with toppings. If using orange zest, grate over chocolate rounds.
Step 4.
Let cool to room temperature or until the chocolate is firm, about 5 minutes.
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