Dark Chocolate Bark with Roasted Almonds and Pumpkin and Sunflower Seeds

Dark Chocolate Bark with Roasted Almonds 

and Pumpkin Seeds

Ingredients:
1 pound dark or milk chocolate
1 1/4 cups roasted whole almonds
3/4 cup salted roasted pumpkin seed
3/4 cup sunflower seeds

Directions:
Line a balking 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 degrees F on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 to 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, unitl hardened. Invert he bark onto a work surface. Remove tthe parchment paper and break into pieces. Store or serve.