Salted Chocolate Cherry Pistachio Pecan Bark with a Clear Method
Prep 15 minutes · Total 15 minutes · Yield 12 people
Set out dark chocolate at least 65%, salted roasted pistachios, and toasted unsalted pecans* before you start Salted Chocolate Cherry Pistachio Pecan Bark with a Clear Method. The batch is written for 12 people.
Count on 15 minutes of prep, about 15 minutes from the first measurement to the plate.
What goes in the bowl
- 1 pound dark chocolate at least 65%, finely chopped
- ¼ cup salted roasted pistachios
- 2 tablespoons toasted unsalted pecans*, roughly chopped
- ¼ cup golden raisins
- 2 tablespoons dried tart cherries
- several pinches Maldon Fleur de Sel
How the cooking goes
- Line a rimmed sheet pan with baking paper. it helps to secure it with binder clips so that it won’t slide around.
- In a medium heat proof bowl place about ¼ of the chopped chocolate. Melt on high in 20 second intervals until mostly melted. Watch it like a hawk.
- Stir another ¼ of the chopped chocolate into the melted chocolate and microwave until almost melted again. Repeat until all the chocolate has been added and the chocolate is smooth and lump free!
- Tip the hot chocolate onto the parchment lined sheet pan and spread out to about a ¼ inch thick with an offset spatula. Immediately sprinkle your toppings over the surface, trying to get a little something of everything all over! You sprinkle on the fleur de sel last so that the chocolate has cooled a little bit and it won’t all immediately melt!
- Refrigerate for at least an hour until set. Cut or break apart. You can place them in small cello bags and tie them with ribbons for gifts or you can keep them all for yourself! No judgement from me! You store mine in the refrigerator but you don’t have to.
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Chocolate, open New York Times Chocolate Chip Cookies Baked Until the Edges Set and Chocolate Tarts Rested Before Slicing.
