Hazelnut pistachio chocolate bark is perfect for gifting, snacking, or a little bit of sweetness after dinner. Roasted hazelnuts, pistachios, and pumpkin seeds get sprinkled over chocolate with a flourish of fleur de sel. Creamy and crunchy, it’s pretty fantastic.
If you’re looking for a sweet little treat after a big dinner or maybe an elegant gift you can whip up to have on hand over the holidays, this simple bark from Michael Recchiuti might be perfect. We do recommend that you temper the chocolate first (and so does Recchiuti, trust him), especially if you’re going to gift these pretty little beauties. Toasted nuts and a pinch of salt never had it so good.—Jenny Latreille
Hazelnut, Pistachio, and Chocolate Bark FAQs
Tempering is the process of heating and cooling chocolate to ensure that it will set with a proper gloss and snap. Properly tempered chocolate will set quickly, won’t show streaks or spots as it sets, and will have snap and shine as it hardens. When chocolate isn’t tempered, it takes a long time to set and can have streaks on the surface. Once set, these streaks can turn gray and the chocolate will have a soft and grainy texture. Having said that, you don’t have to temper it but you will have a better result if you do.
The beauty of chocolate bark is that you can add nearly anything to it. This recipe relies on nuts and seeds alone but if you’re not into hazelnuts, pistachios, or pumpkin seeds, almonds or walnuts make an excellent sub. Cashews? Yep. Those too.
Stored in an air-tight container (you can separate layers with parchment), on the counter, away from sunlight, it should last for 10 days. We don’t suggest storing chocolate in the refrigerator (unless your kitchen is over 75℉) because of the humidity and all the food smells lurking in there.
Hazelnut Pistachio Chocolate Bark
- 1/3 cup whole shelled hazelnuts
- 1/4 cup shelled pumpkin seeds
- 1/3 cup shelled green pistachios
- 1 1/2 cups melted, preferably tempered, chocolate (from 8 to 12 ounces chocolate, preferably 61% to 70% cacao)
- 1/2 teaspoon fleur de sel
- Preheat the oven to 350°F (176°C). Line the bottom of an 8-by-12-inch sheet pan with parchment paper.
- Place the hazelnuts, pumpkin seeds, and pistachios on a rimmed baking sheet and toast in the oven, shaking once, until fragrant and barely golden at the edges, maybe 7 minutes. Dump onto a plate to cool completely. (Make sure the seeds and nuts are at room temperature before you sprinkle them on the chocolate, or else they'll melt the chocolate and mar the surface.)
- Pour the melted chocolate into the prepared pan and spread it evenly with a small offset spatula. Tap the pan on your counter to remove any air bubbles and smooth the surface.
- Sprinkle the cooled, 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's completely set, about 1 hour. Separate the pieces. (You can store the bark in an airtight container left in a cool, dry place, but best to hide it carefully or it will disappear quickly. Do not refrigerate.)
Recipe Testers’ Reviews
Having a chocolate bark recipe is always good and Recchuitti is fantastic. So I was excited to try this recipe. Chocolate bark is actually easy to make and it’s fun to try other people’s combinations. I love nuts and I was curious about the pumpkin seeds. The added fleur de sel is perfect because the sweet and salty combo is great.
I didn’t like the pumpkin seeds. I thought that the finished look was rather dull. Dried apricots—or other dried fruit, something with a bright color, such as dried pineapple—would make the whole thing pop a little. I also love dried cherries with dark chocolate, as well.
My bark didn’t set until the next day and it was still a bit flimsy. I think this is due to how humid it’s been the last few days. Chocolate is sometimes fussy. If this happens, you can always stick it into the fridge. Since you break it into pieces anyways, it doesn’t matter. I like using other nuts in my bark, like cashews, but I think it’s interesting to try seeds.
I went ahead and melted more chocolate and made one with pineapple, hazelnuts, and coconut. It was a bit too white and the coconut disappeared a little, but the pineapple and hazelnuts with chocolate was great. I also did some with dried cherries and pistachios and it was also good. The versatility of chocolate bark makes this a must-try if you haven’t made chocolate bark before.
Originally published October 30, 2005