French Chocolate Bark

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.