Chocolate Nut Blocks

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.

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 × 3in/127 × 76mm 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.