Dark Chocolate Bark with Rose Petals, Pistachios & Walnuts
Chocolate bark is very easy to make, especially if you aren’t tempering the chocolate. If you can melt chocolate, you can make chocolate bark. This Dark Chocolate Bark with Rose Petals, Pistachios & Walnuts from The New Kosheris an example of how easy it is to make a creative and beautiful chocolate bark. Author Kim Kushner also brings us her Perfect Stormy Cake that is like our favorite rich coffee cake with the addition of cocoa and chocolate.
Excerpted with permission. The New Kosherby Kim Kushner. Published by Weldon Owen, 2015.
- 9 oz (280 g) dark chocolate (bars, chips, or chunks)
- 1⁄2 cup (2 oz/60 g) crushed unsalted pistachios
- 2 tablespoons crushed dried rose petals
- 1⁄4 cup (1 oz/30 g) chopped walnuts
- Line a baking sheet with parchment paper.
- If you are using chocolate bars, break them into small pieces. Put the chocolate in the top pan of a double boiler over (not touching) simmering water and heat, stirring often with a heat-resistant spatula, until melted and smooth. Let cool for 3 minutes.
- Pour the chocolate onto the prepared baking sheet and use a spatula to smooth into an even layer. Sprinkle the pistachios, rose petals, and walnuts evenly over the chocolate. Place the baking sheet on a level shelf in the fridge until the bark is completely cooled and hardened, about 2 hours. The bark can be covered and stored in the fridge for up to 2 weeks.
- To serve, carefully peel the bark off the parchment paper, place it on a wooden board, and break it into pieces with a wooden mallet, or break it up with your hands. Place in a serving dish.