Dark Chocolate, Pistachio & Cranberry Bark
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
Sinfully delightful and so easy to make. It’s imperative to use the best quality chocolate and toast the pecans slightly. The rice crisps add the perfect little crunch, and the sea salt takes it over the top.
Ingredients
16 oz bittersweet chocolate, chopped
16 oz milk chocolate, chopped
1 cup shelled pistachios, toasted and roughly chopped
1 cup dried cranberries
Preparation
Line a baking sheet with parchment paper. Melt bittersweet chocolate in a double boiler over low heat, stirring constantly until smooth. Remove from heat, allow to cool slightly, then stir in half the pistachios and cranberries. Spread evenly on baking sheet and chill for 1 hour. Melt milk chocolate using the same method, then stir in the remaining pistachios and cranberries. Spread over the chilled bittersweet layer. Chill until set, about 2 hours. Break into irregular pieces to serve or package.
Break into irregular pieces before serving or packaging.
