Chocolate Nut Bark

Method

Sprinkle the roasted nuts on a 13 × 18in/330 × 458mm 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.

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