sprinkling of Fleur de Sel or other flaky sea salt
Instructions
Line a baking sheet with parchment paper.
Toast shelled raw pumpkin seeds by placing in a dry skillet over medium heat. Shake pan and remove from heat once the seeds begin to brown slightly. Set aside to cool.
Melt chocolate slowly over boiling water.
Spread the chocolate evenly on the parchment paper.
Sprinkle with pumpkin seeds, pressing gently into the chocolate.
Sprinkle with Fleur de Sel or other flaky sea salt.
Set aside to cool, or place in refrigerator to set.
Break into pieces and then store either in refrigerator or in a cool place.