This is similar to the recipe on page 78, but the following provides a nice chocolate-to-nut ratio for an all-nut candy. This recipe is very versatile. You can select any combination of nuts to place in the block molds for bars, or you can place the ingredients on a sheet pan to make fruit and nut bark.

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Ingredients Metric US Volume
Hazelnuts, skinned 140 g 4.9 oz 1 cup + 2 tbsp
Almonds 140 g 4.9 oz 2 cups
Pistachios 80 g 2.8 oz 1 cup + 2 tbsp
Milk, white, or dark couverture, tempered 1000 g 35.3 oz cups
1360 g 47.9 oz


1 Roast the pistachios, almonds, and hazelnuts at 340&F/171.1&C until golden brown.

Be careful with the pistachios, as they roast quickly. Let cool. Chop nuts if needed to fit into molds.

2 Place the nuts in 5 × 3–in/127 × 76–mm block-style molds.

3 Pipe the tempered couverture over the nuts and place in the refrigerator for 5 minutes to set.

4 Flip the mold over, and the chocolate will naturally come out.

5 Store in an airtight container in a cool, dark place.


Sprinkle the roasted nuts on a 13 × 18–in/330 × 458–mm half-sheet pan and pipe the tempered couverture over them to create Chocolate Nut Bark.

Replace the nuts with 12.7 oz/360 g of diced candied or dried fruit to create Chocolate Fruit Blocks or Bark. Candied orange peel, dried cherries, dried apricots, and dried cranberries are all good choices.