Pistachio and Tart Cherry Chocolate Bark

Ingredients:


    • ¾ cup roasted, shelled pistachios, (3 ounces), coarsely chopped
    • ¾ cup dried cherries, or dried cranberries
    • 1 teaspoon freshly grated orange zest
    • 24 ounces bittersweet chocolate, finely chopped, divided

Directions:


  1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.
  2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
  3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
  4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even ¼-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
  5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

**Make Ahead Tip: The bark will keep in an airtight container in the refrigerator for up to 2 weeks.

 

 

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By | 2017-10-05T22:18:47+00:00 October 16th, 2017|Dessert, Healthy Recipes|Comments Off on Pistachio and Tart Cherry Chocolate Bark

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