Chocolate Bark
Posted by ReadyMade
Project by Michael Recchiuti, Photo by Jeffrey Cross
In 1997, Michael Recchiuti founded Recchiuti Confections with his wife, Jacky, using innovative ingredients—including lavender, tarragon, and lemon verbena—for his signature chocolate infusions. His book, Chocolate Obsession: Confections and Treats to Create and Savor (Stewart, Tabori & Chang), was a finalist at the 2006 James Beard Awards.
Makes about 24 pieces.
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 1⁄3 cup whole hazelnuts
- ¼ cup shelled pumpkin seeds
- 1⁄3 cup shelled green pistachios
- 1 ½ cups tempered dark chocolate, 61 to 70 percent cacao
- ½ tsp fleur de sel in fine grains
Materials
- Oven
- Pans
- Parchment paper
- Kitchen towel
- Spatula
Tools
The nuts and seeds in this bark aren’t caramelized, but they are roasted to bring out their flavor. Make sure they are at room temperature before you sprinkle them on the chocolate.
Roast and Caramelize the Nuts: Preheat the oven to 350 degrees Fahrenheit. Line the bottoms of two sheet pans with parchment paper. Spread the hazelnuts on one prepared pan. Mix the pumpkin seeds and pistachios together and spread them on the second prepared pan. Roast the hazelnuts until the skins start to darken and shrivel, about eight minutes. Roast the pumpkin seeds and pistachios until lightly toasted, eight to 10 minutes. Remove the nuts and seeds from the oven. As soon as the hazelnuts are cool enough to handle, rub them in batches in a kitchen towel to remove the skins. Not every bit will come off. Roughly chop all the nuts and seeds, and mix together in a bowl.
Temper the Chocolate: First, be sure you’re working in a relatively cool environment (around 65 to 70 degrees Fahrenheit). Chop the chocolate into rough 1" pieces. Toss about 2/3 of these bits into a stainless-steel bowl and place the bowl over, not in, simmering water in a saucepan. Don’t allow rising steam or water to boil up and spill into the chocolate. Stir occasionally until it melts and hits 115 degrees on a candy thermometer. Remove the bowl from the heat and add the remaining 1⁄3 of the chopped chocolate pieces, stirring occasionally until the temperature reaches 90 degrees. The chocolate is now in temper. (To be sure, test by using a small offset spatula to spread a thin layer on a piece of parchment paper. Let it cool. If it hardens and looks smooth without streaks, it’s good to go.) Check the temperature frequently. If it drops below 90 degrees, pass the bowl over a gas burner once or twice, making sure it doesn’t surpass 95 degrees. It’s now (finally) ready to become bark.
Make the Bark: Line the bottom of an 8" x 12" sheet pan with parchment paper. 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. Sprinkle the roasted nuts and seeds and a bit of 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" squares or other shapes of your choice. Leave the bark at room temperature until it is completely set (about one hour), and then separate the pieces. Store in an airtight container in a cool, dry place, but not in the refrigerator. Serve up your confections.
