Happy National Pistachio Day: Dark Chocolate Pistachio Bark
February 25, 2016
For National Pistachio Day, Kristy shares her simple yet delicious recipe for Dark Chocolate Pistachio Bark.
Dark Chocolate Pistachio Bark
approximately 6 servings
5 oz (about 1 cup) bittersweet or dark chocolate chips (60-70% cacao)
1/4 cup whole pistachios, dry roasted, unsalted + 2 Tbsp chopped
Pinch of flaky sea salt (such as Maldon or Fleur de Sel)
Prepare your pan. Lightly coat a 5x7 inch pan with cooking spray and line with parchment paper, leaving a small overhang so that it is easy to lift bark out when it is ready.
Prepare chocolate. Melt chocolate in double boiler. (To create a double boiler, nest a small metal bowl over a pot of simmering water so that the bowl is heated by the steam but does not come into direct contact with the water.) When chocolate is melted, stir in the whole pistachios.
Make bark. Gently pour melted chocolate in prepared pan and spread into even layer (about 1/4 inch thick). Sprinkle with chopped pistachios and pinch of flaky sea salt. Chill in refrigerator until completely set, about 30 minutes.
Cut into pieces. Lift bark out of pan and peel off of parchment. Using a sharp knife, cut into pieces. You will see the bark will naturally crack and break apart as you start to cut into it.
- You can use a different pan size but the thickness of the bark will vary depending on surface area.
- The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
Nutrition Info per 1 oz serving:
Saturated Fat: 4.5g
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