8 oz. bittersweet chocolate, chopped, or dark chocolate
1/4 C hazelnuts, chopped
1/4 C pistachios, chopped
1/4 tsp cayenne pepper
Line the bottom of a baking sheet with parchment or waxed paper. Set aside.
In a medium bowl, microwave chocolate for 30 seconds. Stir until thoroughly melted.
Stir in cayenne pepper and half the pistachios and hazelnuts.
Pour onto lined baking sheet.
Spread into an even layer.
Sprinkle remaining nuts over chocolate.
Refrigerate for 2 hours.
Break into randomly sized pieces.
Store at room temperature, in an airtight container.
Chocolate Pistachio Hazelnut Bark