Line an 8-inch square dish with parchment paper or foil.

Set a medium sauté pan over medium heat. Add the sesame seeds. Shaking pan gently, toast seeds just until they darken a shade and become fragrant, 2 – 3 minutes. Set seeds aside to cool.

Chop up the chocolate, reserving 2 ounces. Set out a double boiler.

Next you’ll want to temper the chocolate. This is best done with a chocolate thermometer, but I used a digital one and things turned out fine. Tempered chocolate stores better, breaks nicely, and is slower to melt in your hand. For detailed instructions, check out this tutorial from David Lebovitz or this thermometer-free one from The Kitchn. (Like all things having to do with sugar, tempering chocolate just takes a bit of practice. Try not to be daunted.)

Stir orange zest into the tempered chocolate.

Spread a layer of toasted sesame seeds on the bottom of the prepared dish. Sprinkle with a pinch each sea salt and pepper. Pour tempered chocolate over seeds. Top warm chocolate with remaining seeds and another pinch each of sea salt and pepper.

Set dish in the fridge to set for 3 hours, then break into pieces and serve. Bark keeps best in the fridge, but wrapped in parchment in airtight container, it should keep well for about a week.