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December 2011

You'll Need

Prep and Cook

Place the chocolate in a heatproof bowl set over a pot of simmering water. Allow the chocolate to slowly melt, stirring occasionally. Once it has completely melted, stir it vigorously with a plastic spatula, until it’s glossy and smooth.
Spread the chocolate out on a parchment-lined rimmed baking sheet. The chocolate should be at least ½-inch thick.
Cover the chocolate with the pecans and walnuts, distributing them evenly over the surface. Sprinkle the bark with the fleur to sel.
Place the bark in the refrigerator until it is completely solid. Break it up into uneven chunks and package in a cookie tin, cello bag or platter.

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