Step 1: Roast the pumpkin seeds

1.   Roast the pumpkin seeds either in the oven or on the stove top using a dry skillet

2.   Roast over moderately low heat until the seeds turn a lighter green. Do not over roast

3.   Remove from heat and place into bowl to cool. Set aside

Step 2: Chocolate mixture

4.   In the pot on the stove, put about 2 inches (5 cm) of water. Bring to boil and then lower heat to maintain very low light simmer

5.   Measure out and place all the step 2 ingredients into a pot, which will fit over the pot on the stove which you have preheated with boiling water (for a bain marie)

6.   Place your bowl, with all the step 2 ingredients, on top of your simmering pot. Make sure the water is just simmering

7.   Using a spatula, slowly stir, constantly, until all your ingredients are well combined and you have a cream mixture

8.   Remove bowl from heat and let cool to just slightly warm temperature

Step 3: Putting it together

9.   Prepare, by lining with parchment, a baking sheet (small) or spring form pan

10.   Pour the chocolate truffle mixture into the pan and spread out evenly

11.   Sprinkle about 2/3 of the roasted pumpkin seeds evenly over the top of the chocolate

12.   Stir into the chocolate making sure the seeds are spread out evenly

13.   Take the reserved 1/3 of the roasted pumpkin seeds and sprinkle those onto the surface of the chocolate and seed mixture

14.   Place the pan into the freezer and let set. When set, take out of freezer and cut into 18 equal sized bars. Alternatively, leave the pan in the freezer until the bark is firmly set and then just break off pieces. It may take several hours or overnight for the bark to set properly

15.   Take out of the freezer and allow to thaw for 5 minutes before serving. Store the unused bark in an airtight glass container until needed. Frozen bark will keep for several weeks. Enjoy!