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" Recipe courtesy of Chef Jacques Torres. INGREDIENTS 200 grams almonds 200 grams hazelnuts 200 grams pistachios 1 kilo bittersweet chocolate, tempered PREPARATION 1. Preheat oven to 300 degrees F. Spread almonds and hazelnuts evenly onto a baking sheet and place in oven. Toast for about 20 minutes, until golden brown. 2. Spread pistachios evenly onto a baking sheet and place in oven. Toast for about 10 minutes, until lightly browned. Allow all of the nuts to cool to room temperature. 3. Mix all of the nuts onto a baking sheet covered with parchment paper. Pour tempered chocolate over nuts until completely covered. The tempered chocolate will immediately begin to set. When chocolate has set completely, the chocolate bark is finished. 4. Remove bark from baking sheet and carefully peel off parchment paper. Break into pieces and serve. Back to chef Torres&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a628/torres-chocolate-bark-recipe/>