Pistachio and Cranberry Bark
Make this bark for yourself when you want a chocolate treat that's more than just a nibble of dark chocolate or a gift for a friend. Just remember to use the best quality chocolate you can find, I melted down some big blocks of Valrhona that I keep on hand for cookies but your favorite plain chocolate bars will work too. Chocolate chips however are not recommended because the stabilizers used to keep their shape means the bark won't stay hard at room temperature. Oh and make sure it's real white chocolate you pick up!
- 8 oz bittersweet chocolate (70% cacao recommended)
- 6 oz white chocolate
- ½ cup salted pistachios, roughly chopped
- ½ cup dried cranberry
- Place wax paper on top of a small baking sheet.
- In a double boiler melt the bittersweet chocolate until it is mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.
- Carefully pour the chocolate in the center of the prepared baking sheet and using a rubber spatula spread out into a 10X10 square (or rectangle if it fits better). You don't want the chocolate to be too thin for the first layer, if necessary make the square smaller.
- Place the baking sheet in the freezer for about 5 minutes to set up.
- Clean out the bowl or using a second bowl melt the white chocolate over the double boiler in the same method as the dark chocolate.
- Remove the baking sheet from the freezer and spread the white chocolate over the top, leaving a ¼ inch border to see the dark chocolate underneath.
- Immediately top the white chocolate with the pistachios and dried cranberries before it begins to set.
- Place in the freezer for another 5 minutes to completely harden and then remove to cut into pieces.
- Store in an airtight container. If it is warm or humid, I recommend storing in the refrigerator.
For the full post, visit The Girl in the Little Red Kitchen.