Grab a cup of coffee, have a seat and let’s talk about some things that happen in life that aren’t much fun. Starting with:
Cleaning in general.
Having your morning commute get delayed due to “train traffic”.
The word ‘polar vortex’.
Getting woken up before your alarm thanks to this guy. (Just me?)
Lastly removing pistachios from their shells until your fingers are raw. Okay fine. I guess I could have avoided that one by picking up unshelled pistachios but I had my reasons. For starters, it’s cold, I was out of shelled pistachios and I didn’t want to walk the 15 minutes to the natural market that sells them. Secondly, is it me or do shelled pistachios taste stale? I don’t mind using them in a pesto but in a case like this chocolate bark I needed the nut to shine.
Hence the shelling. It isn’t so bad when each pistachio is getting popped into your mouth but one right after the other and your fingers start to hurt. I guess I need to build up some pistachio shelling calluses or something.
It was totally worth the pain for this chocolate bark though. The combination of bittersweet dark chocolate, sweet white chocolate, tart cranberries and salty pistachios is a party in your mouth. Yes I just described this as a party in your mouth.
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!
- 8oz bittersweet chocolate (70% cacao recommended)
- 6oz white chocolate
- ½ cup salted pistachios, roughly chopped
- ½ cup dried cranberries
- 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.
Want to know what is fun? The Leftovers Club! This month I was paired with Sandra from Meadows Cooks and we just happen to be both Brooklynites! Ironically though we met in Manhattan to swap treats! I love that not only do I get a chance to try some tasty food from other bloggers thanks to the leftovers club but in this case meet in person!
Want to join? Sign up and hey if you are a New Yorker, maybe we can swap in person next time. 🙂