Loading ...Hazelnut, Pumpkin Seed, and Pistachio Dark Chocolate Bark
by 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
convert
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
1. 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.
We're on 
Add to your 
