Ingredients
- Dark chocolate chips: 12 ounces
- Milk chocolate chips: 4 ounces
- Pistachios, shelled and roughly chopped: 1 cup
- Sea salt flakes: 1 teaspoon
- Pistachio paste: 2 tablespoons
- Cocoa butter: 1 tablespoon
- Edible gold dust (optional): 1/4 teaspoon
Instructions
- Step 1: Melt the dark chocolate and milk chocolate together in a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Stir in the cocoa butter and pistachio paste until fully incorporated.
- Step 2: Spread a thin layer of melted chocolate onto a parchment paper-lined baking sheet, creating a rectangle approximately 8×12 inches.
- Step 3: Sprinkle the chopped pistachios evenly over the chocolate layer, pressing them lightly into the chocolate.
- Step 4: Sprinkle the sea salt flakes evenly over the pistachios and chocolate.
- Step 5: If desired, lightly dust the surface with edible gold dust.
- Step 6: Refrigerate for at least 30 minutes, or until the chocolate is firm. Break the chocolate bark into pieces and serve.
Notes
- Store in an airtight container in a cool, dark place or the refrigerator to prevent the chocolate from blooming.
- If the bark gets too cold and hard to break, let it sit at room temperature for a few minutes before serving.
- Break the chilled bark into rustic pieces and serve with coffee or a scoop of vanilla ice cream for an elegant dessert.
- To really enhance the pistachio flavor, lightly toast the chopped pistachios before adding them to the chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American