Dark Chocolate Bark with Figs

It looks like something from an apothecary and tastes like luxury. This is the easiest impressive thing on the whole menu: melt, scatter, set, break. Check your chocolate label for soy lecithin if that matters in your house.

Makes about 1 lb · 25 minutes plus setting

Ingredients

• 12 oz dark chocolate (70%), chopped
• 1/2 cup dried figs, quartered
• 1/3 cup roasted pumpkin seeds
• 1 teaspoon flaky sea salt

Instructions

1. Line a baking sheet with parchment.
2. Melt two-thirds of the chocolate in a heatproof bowl over simmering water. Remove from heat and stir in the remaining chocolate until smooth and glossy.
3. Spread into a thin, even rectangle on the parchment.
4. Scatter the figs and pumpkin seeds over the top and sprinkle with sea salt.
5. Refrigerate 30 minutes until firm, then break into shards. Pile onto a dark plate and serve.