Almond, Pistachio & Sea Salt Dark Chocolate Bark
16 ounces good dark chocolate
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup almonds and pistachios
Preheat oven to 400 degrees.
Place nuts on a parchment lined cookie sheet in an even layer. Dust with salt and roast in the oven for about 10 minutes. I coated the nuts with a tiny bit of olive oil so that the salt sticks. Set aside.
Place chocolate in a medium size bowl, and add vanilla and cinnamon. Heat chocolate in the microwave in 20 second intervals. After each 20 seconds open microwave and stir chocolate chips. Repeat this until fully melted. You can also melt the chocolate in a heat resistant bowl over simmering water stirring until fully melted.
Remove bowl from microwave (or heat) and add all of the nuts. Stir. Spread chocolate out on a clean parchment lined cookie sheet. Sparingly sprinkle sea salt over the top of the chocolate.
Chill in the refrigerator for 45 minutes. Remove from the refrigerator. Using a sharp knife break into pieces.