Monday, January 28, 2013

Pistachio Orange Dark Chocolate Bark

I have an unexplained love of things arranged in layers. I've never thought too hard about it, but I bet it's for the same deep psychological reason Friedrich's Wreck of the Hope is my favorite landscape painting of all time that I love the concept of chocolate bark.

Chocolate bark desserts are uncomplicated and welcoming to myriad ingredient combinations, giving me even more things to check off in the awesome column. So, why orange zest and pistachios? Simple. Oranges and dark chocolate are a divine marriage, and one that I associate with Winter because of the iconic chocolate orange of the holiday season.

And my husband really likes pistachios.

Pistachio Orange Dark Chocolate Bark

  • 12 oz dark chocolate
  • 1 oz pistachio nutmeats
  • 2 tbsp orange zest
  • 1/4 tsp sea salt

In a double boiler, heat the dark chocolate over low heat until it's melted and easy to pour. Pour the melted chocolate onto a parchment-lined baking sheet, and use a spatula to spread it out into a layer no more than 1/4 inch thick.

Sprinkle the pistachios, orange zest, and sea salt evenly across the surface. Put the baking sheet in the refrigerator for 15 minutes. Once cooled, break the solid sheet of chocolate into chunks by hand or with a knife and serve.

I should note that I tried a new (to me) brand of chocolate for these— Guittard. I think they must have recently started stocking this brand at my local Safeway (or I just haven't noticed it before) but it definitely gets my approval for quality and good taste.

And I don't even care if chocolate bark has been done to death on Pinterest— "You know what we need? Less photos of dessert," said no one, ever. Maybe next time just to mix it up I'll make it out of white chocolate and arrange it in the layered shapes of Friedrich's glacier... mmm... layers.

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