Dark Chocolate Bark with Roasted Almonds and Seeds

Dark Chocolate Bark with Roasted Almonds and Seeds

Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
seeds, sunflower seed kernels, dried

Directions:
Line a baking sheet with parchment paper.
Using a sharp knife, finely chop the chocolate.
In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 on a candy thermometer.
If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
Refrigerate the bark for about 10 minutes, until hardened.
Invert the bark onto a work surface.
Remove the parchment paper, break into 25 pieces and store or serve.