SPE Certified

Menu

SPE BLOG

Recipes

Happy National Pistachio Day: Dark Chocolate Pistachio Bark

Happy National Pistachio Day: Dark Chocolate Pistachio Bark

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)

Directions:

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.

Notes: 

  • 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:

Calories: 140kcal
Fat: 10g
Saturated Fat: 4.5g
Carbohydrates: 15g
Fiber: 2g
Sugar:11g
Protein: 2g
Sodium: 20mg
Potassium: 70mg

 


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Fall Waldorf Salad

September 19, 2018 by Doreen Garelick, Dietetic Intern

Inspired by the changing seasons, Dietetic Intern Doreen Garelick created this fall-inspired Waldorf Salad with a light Greek yogurt dressing.


News Commentary

News Commentary

Behind the Headline: Can A Food Make Your Brain Younger?

September 10, 2018 by Doreen Garelick, Dietetic Intern

Headlines are meant to grab your attention, but sometimes they can go distort the truth. Dietetic Intern Doreen Garelick dug deep to find the science behind a recent headline about a vegetable that can take years off your brain.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.