Pomegranate and Pepitas Chocolate Bark

Directions

1. On low-medium heat, bring a pot of water to a simmer. Line a 9x13 baking sheet with parchment paper or a silpat, set aside.
2. In a heat proof bowl over the simmering water, melt the chocolate. Stirring gently and often to avoid burning. Once smooth, remove from heat and wipe away condensation from bottom of the bowl.
3. Pour on prepared baking sheet and spread into a rectangular shape until about 1/4-1/2 inch thick. Immediately sprinkle on the pomegranate and pumpkin seeds making sure to evenly disperse over the entirety of the chocolate. Sprinkle sea salt all over.
4. Cover tightly with plastic wrap and allow to cool and set up in the fridge for ~2 hours. Once hardened/set, use your hands or a knife to break up into pieces. Size and shape do not matter.