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Hazelnut, Pumpkin Seed, and Pistachio Dark Chocolate Bark

October 30, 2005 posted by Linda Avery  

Hazelnut, Pumpkin Seed, and Pistachio Chocolate Bark by Michael Recchiutiby Michael Recchiuti and Fran Gage
from Chocolate Obsession
(Stewart, Tabori, and Chang, 2005)
Makes about 24 pieces

Chocolate bark is an ideal host or hostess gift, especially during the holidays. In this version by Recchiuti and Gage, the nuts and seeds aren’t caramelized, but rather roasted, which brings out layers of flavor, making this a complex-tasting treat.

To give this as a gift, break the bark into small pieces, place them in cellophane bags, and tie with colored ribbon, raffia, or yarn.

Note: Make sure the seeds and nuts are at room temperature before you sprinkle them on the chocolate, or else they can melt the chocolate and mar the surface. — Linda Avery

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Ingredients

1/3 cup whole shelled hazelnuts
1/4 cup shelled pumpkin seeds
1/3 cup shelled green pistachios
1 1/2 cups 61% to 70% chocolate
1/2 teaspoon fleur de sel, in fine grains

Method
Chocolate Obsession by Michael Recchiuti1. Line the bottom of an 8-by-12-inch sheet pan with parchment paper.

2. Pour the tempered chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.

3. Sprinkle the roasted nuts and seeds and the fleur de sel over the chocolate. Tap the pan again to settle the toppings into the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour, and then separate the pieces.

4. Store in an airtight container in a cool, dry place, not in the refrigerator.

Recipe © 2005 Michael Recchiuti and Fran Gage. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
Do not copy content from any page from this site. Plagiarism will be detected by Copyscape. For permission to republish, visit our Terms of Use page.

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    Toffee Cookies with Dark Chocolate Glaze
    Dark Chocolate Fleur de Sel Cupcakes with Butterscotch Icing
    Dark Chocolate Waffles
    Hazelnut Chocolate Tuiles
    Dark Chocolate Couverture Disks for the Ultimate Chocolate Chip Cookies
    Decadent Hazelnut-Chocolate Pudding

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