Pistachio Almond Chocolate Bark

Ingredients

• 12 ounces dark chocolate, 70% cacao (about 4 (3.5-oz) bars, see notes)
• 1/3 cup lightly salted pistachios (no-shell), roughly chopped (plus more for topping)
• 1/3 cup whole almonds, roughly chopped (plus more for topping)
• Coarse sea salt for sprinkling

Instructions

1. 1

   Line a large sheet pan with a Silpat mat or parchment paper. Set aside. Also, make sure you have space in your fridge or freezer to allow the chocolate bark to chill and set.

2. 2

   Break up the chocolate bars into smaller pieces. Place in a microwave-safe bowl and melt in 30-second intervals, stirring each time, until fully melted and warm (but not hot, otherwise it will spread too thin). Tip: Be careful that the chocolate doesn’t touch any water, otherwise it will seize.

3. 3

   Stir the chopped pistachios and almonds into melted chocolate until evenly combined. Make sure to also reserve some nuts for the topping.

4. 4

   Spread the mixture onto the lined sheet pan. Spread evenly into a ¼ inch thick layer. Top with more pistachios and almonds. Sprinkle coarse sea salt on top, to taste.

5. 5

   Refrigerate for at least 45 minutes, or freeze for 30 minutes, until fully set and chilled.

6. 6

   Carefully, peel it away from the Silpat mat or parchment paper. Then, break it up into smaller pieces. Enjoy!