salted pistachio, rose and cacao nib chocolate bark
Prep Time
2minutes
Cook Time Passive Time
10minutes 1hour
Prep Time
2minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
Instructions
  1. Begin by chopping the chocolate into small pieces. I find this easiest with a big chefs knife. Separate the chocolate into a rough 1/3 and 2/3 portions. Tip the 2/3 into a heatproof bowl set over a pan of hot water.
  2. Make sure the water is not touching the bottom of the bowl, and set the pan over a low heat. Use this “double boiler” method to melt the chocolate, stirring occasionally.
  3. Line a baking sheet with either a silicone mat or some baking parchment and whip out your candy thermometer. When the chocolate is all melted and has reached about 120f, remove the bowl from the pan and tip in the remaining 1/3 chocolate.
  4. Stir to combine until all the chocolate has melted. Leave to cool for 10 minutes. When the chocolate has cooled slightly and thickened a little, pour it out onto the lined baking sheet.
  5. Sprinkle with the toppings and leave to set somewhere cool. This will take about 40 minutes. When completely hardened, break into pieces of desired size.
Recipe Notes

Feel free to play around with the toppings! Some other possibilities include:

-dried goji berries

-dried cranberries

-granola

-flaked almonds

-candied ginger

-shredded coconut

-hemp seeds

-chia seeds