CHOCOLATE PISTACHIO BARK
This Chocolate Pistachio Bark combines the deep and bittersweet intensity of melted dark chocolate with the buttery crunch of green pistachios and a whisper of sea salt. Each shard is a harmonious balance of smooth cocoa and nutty texture, finished with salty highlights that lift the flavours. Entirely uncooked and ready in under ten minutes, it transforms pantry staples into an elegant confection. This bark makes an ideal hostess gift, party favour or after-dinner treat, offering antioxidants from quality chocolate and healthy fats from nuts, vegan and gluten-free. Whether sprinkled onto ice cream or shared alongside coffee, it brings a touch of sophistication and effortless pleasure to any occasion.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Party, Christmas, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Cholesterol, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Candy
INGREDIENTS
There are the following ingredients for Chocolate Pistachio Bark:
- 2 tablespoons melted dark chocolate
- 1 tablespoon chopped pistachios (unsalted)
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 179.1 Kilocalories
- Fat: 13.2 grams
- Saturated Fat: 6.0 grams
- Carbohydrate: 12.5 grams
- Sugar: 6.0 grams
- Sodium: 70.8 milligrams
- Fibre: 3.3 grams
- Protein: 3.3 grams
- Cholesterol: 0.7 milligram
- Calcium: 24.7 milligrams
- Iron: 3.0 milligrams
- Potassium: 241.1 milligrams
PREPARATION
These steps are followed for the preparation of Chocolate Pistachio Bark:
- Line Surface: Place a small piece of parchment paper or silicone mat on a flat tray or plate to prevent sticking and allow easy removal.
- Melt Chocolate: Gently melt 2 tablespoons of dark chocolate in a heat-proof bowl over a pan of simmering water (bain‑marie), stirring until smooth and glossy. Alternatively, microwave in 15-second bursts, stirring between each until fully melted.
- Spread Chocolate: Pour the melted chocolate onto the lined surface. Use an offset spatula or the back of a spoon to spread it into a thin, even layer approximately 3 mm thick.
- Add Toppings: Immediately sprinkle 1 tablespoon chopped pistachios evenly over the warm chocolate. Finish with a light pinch of sea salt to accentuate the flavours.
- Set The Bark: Transfer the tray to the refrigerator for 10 minutes or until the chocolate is completely firm and snaps cleanly.
- Break Into Pieces: Remove from the fridge and lift the bark from the lining. Using your hands or a knife, break it into irregular shards of your preferred size.
- Serve Or Store: Arrange the pieces on a serving plate or see storage instructions below.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Chocolate Pistachio Bark:
- Quality Chocolate: Choose a single-origin or minimally processed dark chocolate for the richest flavour and smoothest melt.
- Uniform Layer: Aim for an even chocolate thickness so shards break uniformly and toppings adhere consistently.
- Chop Nuts Fresh: Roughly chop pistachios just before use to preserve their crunch and vibrant colour.
- Avoid Moisture: Ensure no water contacts the chocolate or tools to prevent seizing and a grainy texture.
- Rapid Chilling: Use the fridge rather than the freezer to prevent condensation from forming on the bark’s surface.
- Neat Breaks: Chill fully before breaking; lightly warm your knife blade under hot water and dry it to score clean edges.
VARIATIONS
- Mixed Nuts: Combine pistachios with chopped almonds, hazelnuts or walnuts for varied texture.
- Citrus Zest: Sprinkle finely grated orange or lemon zest over the chocolate before it sets for a bright aroma.
- Spice Infusion: Dust the warm chocolate with a pinch of cayenne or cinnamon for warmth or heat.
- Seed Sprinkle: Add sesame or hemp seeds alongside pistachios for extra fibre and visual appeal.
- White Chocolate Drizzle: Melt dairy-free white chocolate and drizzle over the set bark for a marbled effect.
PREPPING AND STORAGE
- Fridge: Store bark in an airtight container lined with parchment paper for up to two weeks; keep chilled to maintain snap.
- Freezer: Freeze flat in a sealed bag for up to one month, so thaw in the fridge for 10 minutes before serving to avoid condensation.