Pistachio Cranberry Bark
Ingredients
- 7 ounces dark chocolate, chopped into small pieces or chocolate chips
- ⅓ cup pistachios
- ¼ cup dried cranberries
- ¼ cup dried cherries
- flaky sea salt (optional)
Instructions
- Line a baking tray with parchment paper and set aside.
- Add the chopped chocolate to a double boiler and heat over medium high heat.
- Melt the chocolate until completely smooth and there are no lumps.
- Pour the chocolate in an even layer over the parchment lined tray. Sprinkle with pistachios, cranberries, cherries and sea salt.
- Allow the mixture to cool completely at room temperature until hardened. Once chocolate has set use a sharp knife to cut into small bite sized pieces.
- Store in an airtight container for up to two weeks.
Notes
I prefer to let my chocolate harden at room temperature so that it does not get condensation from the refrigerator. It will give the chocolate a better glossy appearance and snap when cooled gradually. If you are pressed for time you can always pop it in the fridge for 10 minutes to speed up the process.