I first made this pistachio and cranberry chocolate bark for my mum for Mother’s Day this year (hi mum!). My sister and I were already taking her out for high tea to celebrate, but I wanted to be able to actually hand her a physical gift on the day. So I decided that making her something sweet would be the way to go. I headed to the pantry to see what I could find. The cranberries stuck out to me instantly, and I always ALWAYS have dark chocolate on hand, so that was a no-brainer. I also found some leftover pistachio nuts from a lemon and pistachio cake I had made a few weeks earlier. So, it seemed like combining the three ingredients was a good call.
Yes – you read that right. Three ingredients. That’s it. Couldn’t be easier. All it takes is a bit of melted chocolate and some quick working fingers to sprinkle the pistachio nuts and cranberries over the top before the chocolate sets. And then after a short time in the refrigerator you have yourself a delicious treat.
Now, cranberries and pistachio nuts are only the beginning of the flavour combinations you could come up with for this chocolate bark. I think freeze-dried raspberries would also be amazing, as would any other type of nut. Or what about pretzels? The saltiness would marry so well with the chocolate. Okay, now I’m drooling…
And by no means do you have to stick to dark chocolate. White chocolate would also work (although melting white chocolate requires a little more care) or you could even use a mixture of chocolates – just spread one type of melted chocolate onto some baking paper first, then, using a spoon, drizzle your second choice of chocolate over the top before sprinkling on your toppings.
This chocolate bark makes a great gift if you feel so inclined as to share (but I don’t blame you if you don’t). Simply grab a gift box, line it with some baking paper, and place the broken up pieces inside the box. Ideally the chocolate bark should be stored in the fridge, but it won’t melt left out at room temperature, as long as it’s not a hot day.
If you make this chocolate bark and experiment with the toppings I’d love to hear what you come up with! Post your photos to social media and #thegirlwhoatetheworld or leave a comment below.
Bon appetit!
Pistachio and cranberry chocolate bark
200g dark chocolate, chopped
1/2 cup dried cranberries
1/4 cup pistachio nuts, shelled and roughly chopped
- Place the chopped dark chocolate in a small saucepan and melt gently on the stove over low heat, stirring constantly until just melted.
- Line a baking tray with a piece of baking paper, and, working quickly, spread the melted chocolate over the baking paper using a rubber spatula to about 4mm thick.
- Sprinkle the cranberries and chopped pistachio nuts over the melted chocolate, then place in the refrigerator to cool for at least 2 hours.
- Roughly break up the chocolate into pieces, as big or as small as you like. Store in an airtight container in the refrigerator.
The Girl Who Ate The World 