Bark Back

  • Maintenance
½ cup raw hazelnuts ¼ cup espresso beans ½ pound/220g bittersweet chocolate, roughly chopped ½ teaspoon flaky sea salt (optional)
Step 1: Preheat the oven to 400°F/200°C and line a large baking sheet with parchment paper. Set aside. Step 2: Spread out the hazelnuts on a baking sheet and roast until well browned and fragrant, about 10 minutes. (The skins should look nearly burned.) Put the hazelnuts in a clean kitchen towel and rub briskly to remove the skins. Coarsely chop the nuts. Lightly crush the espresso beans with a rolling pin. Step 3: In a double boiler set over low heat, slowly melt 6 ounces/170g of the chocolate, stirring occasionally, until the mixture is smooth. When the chocolate is completely melted, remove it from the heat and stir in the remaining 2 ounces/50g chocolate until it melts. Step 4: Pour the chocolate onto the prepared baking sheet, spreading it to a ¼-inch thickness with a spatula. Sprinkle the hazelnuts evenly over the surface. Repeat with the crushed espresso beans and the sea salt, if desired. Refrigerate, uncovered, until completely hardened before breaking the bark into rough pieces to serve. Excerpted from “One Good Dish” by David Tanis (Artisan Books). Copyright © 2013. Adapted from October, 2013.