Craving a luxurious dessert that's both elegant and ridiculously easy to make? Look no further than this Dark Chocolate Bark with Pistachios and Sea Salt - a mouthwatering masterpiece that transforms simple ingredients into a gourmet sensation. Imagine shattering a crisp, glossy chocolate sheet studded with crunchy pistachios and kissed with a delicate sea salt sprinkle. This isn't just a recipe; it's a culinary experience that will elevate your dessert game from ordinary to extraordinary in just minutes!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 8 oz dark chocolate, chopped
- 1/2 cup pistachios, shelled
- 1/4 tsp sea salt
Instructions
- Line a baking sheet with parchment paper, ensuring the surface is smooth and flat. This will help create an even chocolate bark and make removal easier.
- Roughly chop the pistachios into smaller pieces, creating varied sizes to add texture to the bark. Set aside in a small bowl.
- Create a double boiler by placing a heatproof glass bowl over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
- Add the chopped dark chocolate to the glass bowl and stir gently with a spatula, allowing it to melt slowly and evenly. Stir continuously to prevent burning and ensure smooth melting.
- Once the chocolate is completely melted and has a glossy, smooth consistency, remove from heat. Be careful not to overheat the chocolate.
- Pour the melted chocolate onto the prepared parchment-lined baking sheet, using a spatula to spread it into an even, thin layer approximately 1/8 inch thick.
- Immediately sprinkle the chopped pistachios evenly across the melted chocolate surface.
- Lightly dust the sea salt over the chocolate and pistachio layer, ensuring even distribution.
- Place the baking sheet in the refrigerator and let the chocolate set for about 10-15 minutes, or until completely firm and solid.
- Once set, break or cut the bark into irregular pieces using your hands or a sharp knife.
- Store the chocolate bark in an airtight container in a cool, dry place. It can be kept at room temperature for up to a week or refrigerated for up to two weeks.
Tips
- Use high-quality dark chocolate (at least 70% cocoa) for the richest flavor
- Melt chocolate slowly and gently to prevent seizing or burning
- Use a double boiler method for smooth, perfectly melted chocolate
- Chop pistachios into varied sizes for interesting texture
- Ensure your parchment paper is completely flat for an even chocolate layer
- Sprinkle sea salt right after spreading chocolate for best adherence
- Refrigerate immediately after topping to help chocolate set quickly
- Break bark into rustic, uneven pieces for a more artisanal look
- Store in a cool, dry place to maintain chocolate's glossy finish
- Experiment with different nut and salt combinations for variety
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 0mg
