Start by placing the chocolate in a microwave-safe bowl. Microwave it in short bursts—about 30 seconds at a time—stirring frequently. This helps to avoid burning. Look for the chocolate to melt completely and become smooth. Depending on your microwave, this could take around 1 to 2 minutes.
If you’re using white chocolate, wait to drizzle it until after you’ve spread the other chocolate. This will help maintain an appealing look and texture.
Meanwhile, prepare your workspace by spreading the pumpkin seeds over a silicone mat, parchment, or wax paper on a large cookie sheet. This will give you a good base for pouring the melted chocolate.
Once your chocolate is melted, carefully pour it over the pumpkin seeds. Use a spoon to spread the chocolate into an even layer. Make sure all the pumpkin seeds are coated.
Alternatively, you can pour the pumpkin seeds directly into the bowl of melted chocolate if you prefer a simpler method. Stir them until they’re fully coated, then pour the mixture onto the cookie sheet and spread it evenly with a spoon.
Allow the chocolate to sit for a couple of minutes. This will help it start to set and become firm.
If you’re using contrasting chocolate, melt it the same way as you did the base chocolate. Drizzle it over the set chocolate and pumpkin seeds for an elegant touch.
Place the cookie sheet in the refrigerator to chill and set for about 30 to 60 minutes. You'll know it's ready when the bark is firm to the touch.
Once set, remove from the refrigerator. Break the bark into pieces. Don’t worry about being perfect; rustic pieces add charm!
Store your Chocolate Pumpkin Seed Bark in an airtight container in the fridge for up to two weeks. If kept at room temperature, it will last about ten days.
