Salted Pistachio Chocolate Bark
A delicious and easy-to-make dessert featuring rich dark chocolate, crunchy pistachios, and a sprinkle of sea salt.
Equipment
- 1 baking sheet lined with parchment paper
- 1 heatproof bowl
- 1 spatula
Ingredients
Main Ingredients
- 12 ounces dark chocolate finely chopped
- 1 cup shelled pistachios roughly chopped
- 1 teaspoon sea salt
Instructions
Preparation
- Use a heatproof bowl set over simmering water to melt the chocolate, stirring until smooth. Alternatively, melt in the microwave at 30-second intervals, stirring between each.
- Pour the melted chocolate onto a parchment-lined baking sheet, using a spatula to spread it into an even layer about 1/4 inch thick.
- While the chocolate is still warm, sprinkle chopped pistachios and sea salt evenly over the surface. Press any optional add-ins into the chocolate gently.
- Transfer the baking sheet to the refrigerator and chill for about 30 minutes, or until the chocolate has set completely.
Serving
- Once set, remove the bark from the refrigerator and break it into pieces using your hands or a sharp knife.
- Arrange the pieces on a serving platter or package them in decorative tins for gifting.
Storage
- Keep the chocolate bark in an airtight container at room temperature for up to two weeks, away from direct sunlight and heat.
Notes
Pro Tips: Use high-quality chocolate with at least 70% cocoa for the best results.
Ingredient Substitutions: Swap pistachios with almonds or hazelnuts for a different flavor.
How to Serve: Pair with coffee or hot chocolate for a delightful treat.
Storage & Freshness: Store in a cool, dry place to prevent chocolate bloom.
Make-Ahead Tips: Prepare the bark in advance and store for up to two weeks.
Ingredient Substitutions: Swap pistachios with almonds or hazelnuts for a different flavor.
How to Serve: Pair with coffee or hot chocolate for a delightful treat.
Storage & Freshness: Store in a cool, dry place to prevent chocolate bloom.
Make-Ahead Tips: Prepare the bark in advance and store for up to two weeks.