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1
MAKE THE NUTS Preheat the oven to 350F (175C).
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2
Line the bottoms of 2 sheet pans with parchment paper.
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3
Spread the hazelnuts on one prepared pan.
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4
Mix the pumpkin seeds and pistachios together and spread them on the second prepared pan.
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5
Roast the hazelnuts until the skins start to darken and shrivel, about 8 minutes.
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6
Roast the pumpkin seeds and pistachios until lightly toasted, 8 to 10 minutes.
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7
Remove the nuts and seeds from the oven.
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8
As soon as the hazelnuts are cool enough to handle, rub them in batches in a kitchen towel to remove the skins.
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9
Not every bit will come off.
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10
Roughly chop all of them and mix together in a bowl.
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11
MAKE THE BARK Line the bottom of an 8-by-12-inch sheet pan with parchment paper.
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12
Pour the tempered chocolate into the prepared pan.
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13
Spread it evenly with a small offset spatula.
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14
Tap the pan on a work surface to even the top.
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15
Sprinkle the roasted nuts and seeds and the fleur de sel over the chocolate.
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16
Tap the pan again to settle the toppings into the chocolate.
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17
When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice.
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18
Leave the bark at room temperature until it is completely set, about 1 hour, and then separate the pieces.
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19
Store in an airtight container in a cool, dry place, not in the refrigerator.
