Having been reading “Chocolat”* for about a week now, I knew it was time to actually make some to eat while reading. You can only read about someone opening a chocolate shop for so long before you’re going to get a craving.
*Yes—Like the movie!
I happened to have a stash of chocolate flavored bark coating* (you know, for emergencies), so I decided to make a chocolate bark. I had pistachios and dried cranberries on hand, but you could use plenty of other things in this, such as peanuts, raisins, walnuts, seasonings, orange or lemon rind, crushed peppermint—get crazy!
*I definitely plan to use solid chocolate next time, but this is what I had on hand.
Chocolat Cranberry-Pistachio Bark
8 oz. chocolate
2 tablespoons butter
1/4 cup dried cranberries1/4 cup dried pistachios
Melt 8 ounces chocolate in a double boiler*. Add butter and melt to thin out the chocolate if needed (never water). Pour into a small baking dish, lightly coated with Pam and cover with parchment, cut to fit. Sprinkle about 1/4 cup whole or crushed pistachios and about 1/4 cup dried cranberries. Sprinkle with Kosher salt. Cool in fridge or freezer until solid. Use the tip of a knife to pry the chocolate from the baking sheet and peel off parchment if it’s stuck. Break into pieces with your hands.
Takes about 15 minutes, plus about 30 minutes to harden.
I used my finger to push the pistachios and cranberries into the chocolate a bit so it won’t fall off as much when you are breaking it apart. Use the biggest salt crystals you have on hand for the prettiest look (Which is why I didn’t use sea salt. My sea salt is fine instead of big.)
*I have never owned a double boiler, so the method I’ve always used is to place a pot inside a slightly larger pot. Add a couple inches of water to the bigger pan and bring to a light boil, place smaller pot inside. If the water tries to boil over the side just bring the smaller pot up until the water settles down and turn down the heat. Stir frequently. The double boiler (and self-made double boiler) keeps the chocolate from burning. You could melt in the microwave if you need to, but make sure to only melt for 30 seconds at a time, stirring each time to avoid burning the chocolate.
Now it’s time to curl up with my book and chocolate!