Chocolate Nut Bark

Directions

1. 1
   Line a baking sheet with parchment or waxed paper.
2. 2
   Melt and temper the chocolate (see pages 2530).
3. 3
   Stir the nuts into the chocolate, coating them completely.
4. 4
   Turn the mixture out onto the baking sheet and spread it with an offset spatula to an approximate thickness of 1/4 inch, depending on the size of the nuts.
5. 5
   Refrigerate to set the chocolate (15 to 20 minutes) then let the bark sit at room temperature for 30 minutes.
6. 6
   Hold the bark with parchment or waxed paper and break it into pieces.
7. 7
   This will prevent finger marks on the bark.
8. 8
   Between layers of parchment or waxed paper in a tightly covered container, the bark will keep for 1 week at room temperature; if the container is wrapped in several layers of aluminum foil, the bark will keep for 1 month in the refrigerator.
9. 9
   The bark is best served at room temperature.