1 pound dark chocolate (60 to 70 percent cacao)
1 1/4 cups roasted whole almonds
3/4 cup salted roasted pumpkin seeds and sunflower seeds
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° 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 1/2-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.
The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
Tawny ports have nutty, sweet citrus flavors that help them cut through bitter dark chocolate without overwhelming it. Look for the NV Quinta do Portal Fine Tawny Porto or for a splurge, Sandeman's Forty Years Old Tawny Porto.