Recipe Pistachio White Chocolate Bark

medtran49

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3 Dec 2017
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Ingredients:

6 oz white chocolate or you could use any chocolate you prefer
1/2 cup shelled pistachios, coarsely chopped
3/4 tsp pink salt
1/8 to 1/4 tsp Carolina Reaper flakes OR Ghost OR Scorpion flakes depending on your spice tolerance, optional

Additional optional toppings:
1/2 cup dried cherries OR cranberries, cherries may need a light chop

Directions:

Melt the white chocolate using a double boiler or in the microwave in a microwave safe bowl until melted and smooth. Stir in the nuts and optional toppings if using, reserving a few of each for garnish. Remove the double boiler insert, dry the bottom with a dish towel, then use a spatula to scrape the chocolate out onto a parchment paper lined cookie sheet. Spread out to desired thickness, 1/8 inch to 1/4 inch generally. Sprinkle with reserved nuts and dried fruits. Sprinkle the pink salt evenly over the chocolate, as well as the chile flakes/powder. Place in refrigerator until hard, then break up into desired size pieces. Store in a plastic bag or container in the refrigerator until needed.
 
Last edited:

The Late Night Gourmet

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This looks terrific. The pistachios really work great with the white chocolate (can’t imagine using regular chocolate...besides the look, I think the pistachios work better with white chocolate). And, adding a little surprise (the heat) is a great touch.
 
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Morning Glory

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View attachment 55204

Ingredients:

6 oz white chocolate or you could use any chocolate you prefer
1/2 cup shelled pistachios, coarsely chopped
3/4 tsp pink salt
1/8 to 1/4 tsp Carolina Reaper flakes OR Ghost OR Scorpion flakes depending on your spice tolerance, optional

Additional optional toppings:
1/2 cup dried cherries OR cranberries, cherries may need a light chop

Directions:

Melt the white chocolate using a double boiler or in the microwave in a microwave safe bowl until melted and smooth. Stir in the nuts and optional toppings if using, reserving a few of each for garnish. Remove the double boiler insert, dry the bottom with a dish towel, then use a spatula to scrape the chocolate out onto a parchment paper lined cookie sheet. Spread out to desired thickness, 1/8 inch to 1/4 inch generally. Sprinkle with reserved nuts and dried fruits. Sprinkle the pink salt evenly over the chocolate, as well as the chile flakes/powder. Place in refrigerator until hard, then break up into desired size pieces. Store in a plastic bag or container in the refrigerator until needed.

Great idea to add the chillies!
 
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