Pistachio Pink Peppercorn And Currant Bark Recipes

PISTACHIO, RASPBERRY, AND COCONUT BARK

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pistachios, dried raspberries, and coconut chips quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

PISTACHIO, PINK PEPPERCORN, AND CURRANT BARK

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

3-INGREDIENT SALTED PISTACHIO CHOCOLATE BARK RECIPE

Steps:

• Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
• Add Ghriardelli chips to a medium glass bowl.
• Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
• Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
• Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it's about 1/4″ thick.
• Sprinkle with course sea salt and pistachio.
• Place baking sheet in refrigerator for 1 hour.
• Break up into uneven pieces and serve.

PISTACHIO, PINK PEPPERCORN, AND CURRANT BARK

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.