Hazelnut Pistachio Chocolate Bark
n this dark chocolate bark recipe, 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 it up with colored ribbon or raffia.
Ingredients
- 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
Instructions
- 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.)
Nutrition
Serving: 1portion | Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 50mg | Fiber: 1g | Sugar: 6g