Hazelnut Pistachio Chocolate Bark

Pieces of hazelnut pumpkin pistachio bark

In this dark chocolate bark recipe by Recchiuti, 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 or raffia.–Michael Recchiuti

LC Going Nuts Note

Hey, we get it, you’re in a hurry. But do us—and yourself—a favor and make sure to take the time to let the nuts and seeds cool to room temperature after you roast them and before you sprinkle them on the chocolate. If you rush this, they’ll melt the chocolate and mar the surface. And we all know there’s nothing worse than chocolate bark with a marred surface. Actually, that’s not true. What’s worse is having to flick any offending seeds or nuts that you don’t care for from the surface of chocolate bark, an easily remedied situation seeing as you can vary the toppings according to your whim, adding or omitting as you deem fit. We’re thinking hopped dried fruits—figs or pears or what have you—wouldn’t be a terrible complement to the hazelnuts and pistachios and pumpkin seeds. Or if those aren’t your thing, almonds or walnuts could easily stand in. Up to you.

Hazelnut, Pumpkin Seed, Pistachio Chocolate Bark

  • Quick Glance
  • Quick Glance
  • 10 M
  • 2 H
  • Makes about 24 pieces
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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. Transfer to 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.)

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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—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.

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