Dark Chocolate Bark with Pistachios, Cherries and Sea Salt

Adapted from Whole Living Magazine (November 2011)

This quick dessert is extremely easy to make. Consider it for your next chocolate emergency. I keep all these items on hand, so it’s easy to whip up a batch almost whenever. Dangerous? Perhaps. If you’re feeling adventurous, try other combinations of nuts and dried fruits.

  • 8.8 oz. best-quality dark chocolate bar (see tips)
  • 1/4 cup shelled pistachios, lightly crushed
  • 1/4 cup dried cherries
  • 1/4 teaspoon sea salt

  • Coat an 8-inch square pan with cooking spray. Line the pan with parchment paper leaving a bit of overhang on either end.
  • Break up the chocolate bar into pieces. Using a double boiler or small saucepan with a heat-proof bowl on top (my method of choice), slowly melt the chocolate. I keep just an inch of water at a simmer and stir every few minutes for even melting.
  • Pour the chocolate into the prepared pan, then use a spatula to smooth the top so it’s evenly distributed. Sprinkle with the crushed pistachios, dried cherries and sea salt.
  • Chill the pan in the refrigerator for at least 30 minutes. Remove from the pan using the long ends of the parchment, then cut or break into pieces to serve.
  • Quick Tips
  • 1. One of my very best friends in the entire world works for Valrhona. I’ve been lucky to sample some mighty fine chocolates as a result! Love you, Jessica. For this recipe, I used a bar of 61% cacao dark chocolate. It melted beautifully and of course, tasted like heaven. If you’re going to make this, I say go big or go home.
  • 2. I’ve never had a double boiler, but I find the saucepan and bowl method to be effective. Fill the saucepan with just an inch or two of water. Bring it to a boil, then turn down the heat so the water is at a simmer. Set the bowl containing the chocolate on top and watch it carefully. When the last of the chunks has melted, give it a final stir and it’s ready to use.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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