Preparation

• Gather the ingredients.
• 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°F 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 ½-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.