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
IngredientsEmail Grocery List
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.