Why You’ll Love This Dark Chocolate Pumpkin Seed Bark

• Effortless elegance. This recipe requires zero baking skills and looks incredibly impressive. It’s the kind of homemade gift that makes people think you spent hours in the kitchen, when really, it comes together in about 15 minutes of active time.
• The perfect texture symphony. You get the initial snap of the dark chocolate, followed by that deep, almost bitter cocoa flavor, which then gives way to the nutty, toasty crunch of the pumpkin seeds. A little flaky sea salt on top ties it all together beautifully.
• Endlessly customizable. Think of this as a fantastic base recipe. Once you’ve mastered the basic bark, you can start playing around—a dash of cayenne for heat, some orange zest for brightness, or even a drizzle of white chocolate for contrast.
• It’s a make-ahead dream. This bark keeps wonderfully in an airtight container for weeks, meaning you can always have a wholesome, satisfying sweet treat on hand for unexpected guests or your own cravings.

Ingredients & Tools

• 300 g high-quality dark chocolate (around 70% cocoa works best)
• 100 g raw pumpkin seeds
• 1/2 tsp flaky sea salt (like Maldon), plus more for sprinkling
• 1/4 tsp ground cinnamon (optional, but lovely)

Tools: A medium heatproof bowl, a saucepan for a double boiler (or a microwave-safe bowl), a baking sheet, parchment paper.

The quality of your chocolate really is the star here, so don’t skimp. A good 70% dark chocolate will have a robust flavor that can stand up to the seeds and salt without being cloying. As for the pumpkin seeds, using raw ones allows you to toast them yourself, which unlocks a whole new level of nutty aroma.

Nutrition (per serving)

• Calories: 180 kcal
• Protein: 4 g
• Fat: 12 g
• Carbohydrates: 14 g
• Fiber: 3 g

Serves: 8 | Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 1 hour 15 minutes (includes setting)

Before You Start: Tips & Ingredient Notes

• Chocolate choice is crucial. I really recommend using chocolate bars that you chop yourself, rather than chocolate chips. Chips often contain stabilizers that prevent them from melting as smoothly, which can affect the final snap and gloss of your bark.
• Don’t skip toasting the seeds. This step is non-negotiable for maximum flavor. Toasting transforms the pumpkin seeds from pale and mild to deeply golden and incredibly fragrant. It only takes a few minutes but makes a world of difference.
• Embrace the salt. The flaky sea salt isn’t just for show—it’s a key flavor component. The crystals provide little bursts of salinity that cut through the richness of the chocolate and enhance its complexity. A little goes a surprisingly long way.
• Patience is a virtue. Let the bark set completely at room temperature. Rushing this process by putting it in the fridge can cause the chocolate to “sweat” or develop a whitish bloom when it comes back to room temp. It’s still perfectly edible, but the appearance won’t be as pristine.

How to Make Dark Chocolate Pumpkin Seed Bark

Serving Suggestions

Complementary Dishes

• A simple cheese board — The sharp, salty notes of an aged cheddar or a creamy blue cheese create a stunning contrast against the sweet, bitter bark.
• Fresh pear or apple slices — The crisp, juicy fruit provides a refreshing palate cleanser between bites of the rich chocolate.
• A bowl of spiced nuts — Continue the nutty theme with a side of warm, cinnamon-dusted almonds or pecans for a cohesive snack spread.

Drinks

• A bold cup of black coffee — The bitterness of a strong brew is a classic partner for dark chocolate, amplifying its deep, roasted notes.
• Earl Grey tea — The bergamot in the tea has a lovely citrusy aroma that dances beautifully with the earthy pumpkin seeds and chocolate.
• A glass of Cabernet Sauvignon — If you’re feeling fancy, the dark fruit and tannic structure of a good Cabernet is a match made in heaven for this bark.

Something Sweet

• Vanilla bean ice cream — Crumble a piece of the bark over a scoop of high-quality vanilla ice cream for an instant, decadent sundae.
• Orange and cardamom biscotti — The citrus and spice in the biscotti complement the bark’s flavor profile, making for a sophisticated dipping experience.
• Dried cherry and almond clusters — Serve these alongside for a textural party, combining chewy, crunchy, and creamy all in one bite.

Top Mistakes to Avoid

• Using wet utensils or bowls. Even a single drop of water can cause the chocolate to “seize,” turning it from a smooth, liquid pool into a grainy, clumpy mess. Always ensure all your equipment is completely dry before you begin.
• Burning the chocolate. High heat is the enemy of chocolate. Always melt it gently and slowly. If you see it starting to look thick or clumpy, it’s likely getting too hot. I’ve messed this up before too, and it’s a sad sight.
• Adding warm toppings. If your toasted pumpkin seeds are still warm when you sprinkle them on, they can melt little holes into the setting chocolate and make the bark greasy. Let them cool to room temperature first.
• Rushing the setting process. Putting the bark in the fridge to set it faster can cause condensation, which might lead to sugar bloom (those white streaks on the surface). It’s still tasty, but it loses its beautiful glossy finish.

Expert Tips

• Tip: For a truly professional finish, temper your chocolate. This process of heating and cooling the chocolate to specific temperatures ensures a glossy finish and a firm snap. It’s a bit more advanced, but if you’re up for it, it takes the bark to the next level.
• Tip: Get creative with your toppings. Once you’ve mastered the pumpkin seed version, try a mix of other seeds like sunflower or sesame, add a sprinkle of dried chili flakes, or even some chopped crystallized ginger for a spicy kick.
• Tip: If your chocolate does seize, all is not lost. You can sometimes save it by stirring in a tiny amount of a neutral oil (like coconut or vegetable oil) one teaspoon at a time until it becomes smooth again.
• Tip: For gift-giving, layer pieces of the bark between sheets of parchment paper in a beautiful tin or cellophane bag. It travels well and makes for a thoughtful, homemade present that everyone appreciates.

FAQs

Can I use milk or white chocolate instead?
Absolutely, you can! The method remains exactly the same. Just keep in mind that milk and white chocolate are sweeter and contain more dairy, so they can be a bit more sensitive to heat. Melt them even more gently than dark chocolate to avoid scorching. The flavor profile will, of course, be different—sweeter and creamier against the salty, nutty seeds.

How long does this bark keep, and how should I store it?
Stored correctly in an airtight container at cool room temperature, this bark will keep beautifully for up to 3 weeks. Avoid refrigerating it, as the humidity can affect the texture and appearance. If you live in a very warm climate, a cool, dark pantry is your best bet. You’ll notice it stays perfectly snappy.

My bark has a white, dusty look on it. Is it safe to eat?
Yes, it’s perfectly safe! That white coating is called a “bloom.” It’s usually caused by temperature fluctuations, which cause the cocoa butter or sugar to rise to the surface and crystallize. It doesn’t affect the taste at all, only the appearance. To avoid it, just try to let it set at a consistent, cool room temperature next time.

Can I add other ingredients to the bark?
Please do! This recipe is a fantastic canvas. Dried fruit like cranberries or chopped apricots add a chewy sweetness. A sprinkle of espresso powder intensifies the chocolate flavor. For a real treat, a drizzle of melted white chocolate over the top once it’s set looks gorgeous and adds another flavor dimension.

Why is my bark soft and not snapping?
This usually happens for one of two reasons. First, the chocolate might not have been high enough quality or may have been improperly melted. Second, and more commonly, it might not be fully set. Give it more time. If your kitchen is particularly warm, it can take longer for the chocolate to harden completely. Patience is key!