Hello again from Caroline of Coeur De La! The holiday season has me craving long days spent baking with family and friends while drinking hot apple cider with a splash of caramel. Each year I go all out and make several holiday goodies to share with family ... peppermint patty cookies (that have now become a staple), meringues, dark chocolate truffles, peanut butter balls, and dark chocolate peppermint bark. I package the assortment of treats in boxes, tie ribbons around each one, and then happily give them as gifts. They are a hit! However, this year, I wanted to make a holiday bark that was a bit different. Something that was less sweet, but still would have friends and family asking for seconds. About a month ago I was immersed in Whole Living Magazine when I saw a recipe for a holiday bark that was made with dark chocolate, pistachios, and sea salt. Immediately I dog-eared the recipe and decided I had to make it. I love that the bark has only three ingredients, and being that I am a fan of savory desserts, I could not resist making it. The bark itself takes about six minutes to make and cooling takes thirty minutes. Afterwards, you will have the darkest and richest holiday bark that happens to pair incredibly well with a glass of red wine ... pinot noir to be exact.
I decided to package my holiday bark with simple twine as it will be placed in a box with other goodies. I made little tags, tied up the bark, and 1…2…3… I had a holiday bark that is sure to wow any foodie. Happy Holidays!!!! Bisous.
with sea salt and pistachios
(recipe found in Whole Living)
-1 package of dark chocolate 70% cacao (I used Scharffen Berger that was 68%)
- 1 cup raw pistachios
- 3-4 pinches of sea salt
- parchment paper
- 8 inch rectangular baking dish
1. Melt your chocolate over low to medium heat for about five minutes, making sure to stir frequently, keeping the chocolate from burning. I found that the Scharffen Berger chocolate melted very well.
2. Pour your melted chocolate into your baking dish that has been lined with parchment paper. The parchment paper allows for you to easily pull away the bark after cooling.
3. Drizzle the melted chocolate with the pistachios. You can go with the amount of your liking. Next sprinkle the bark with sea salt.
4. Place in the refrigerator for cooling for 30 to 40 minutes. Afterwards, do note, warm hands will cause the bark to melt so, eat as soon as possible. For serving, the bark is fine on a cake stand and at room temp, but it is better to keep in a cooler place. For storing: keep in the fridge.
5. Pair with red wine, enjoy the bark on its own, or skip the pistachios all together and go with a dark chocolate drizzled with sea salt.