Ewald Notter

Chocolate Nut Blocks

Preparation info
  • Yield:

    5 × 3 in

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

This is similar to the recipe, 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.

Method

  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–