-1/3 cup whole shelled hazelnuts
-1/4 cup shelled pumpkin seeds
-1/3 cup shelled green pistachios
-1 1/2 cups melted, preferably chocolate (from 8 to 12 ounces chocolate, preferably 61% to 70% cacao)
-1/2 teaspoon fleur de sel


1. Preheat the oven to 350°F (176°C). Line the bottom of an 8-by-12-inch sheet pan with parchment

2. 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)

3. 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

4. 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

5. Leave the bark at room temperature until it’s completely set, about 1 hour

6. 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

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