Description
Sweet & Salty Chocolate Bark with Cranberries, Pistachios & Pepitas – simple to make and absolutely delicious!
Ingredients
Scale
- INGREDIENTS
- 250 grams (approx. 9 ounces) top quality chocolate melts (milk, dark or white)
- 20 grams (approx 1 ounce) salted, roasted pepitas (sunflower seeds)
- 50 grams (approx. 2 ounces) diced, mixed dried fruit (I buy a packet of mixed dried cranberries, blueberries, persimmons and pomegranates)
- 70 grams (approx. 2.5 ounces) salted, roasted pistachios, shelled and cut into pieces
- White candy sprinkles (optional)
Instructions
- Melt chocolate over stove in a double boiler. I put a ceramic mixing bowl into the top part of my two-piece steamer – it works fine. Stir occasionally.
- Once the chocolate has completely melted, pour it into a casserole dish or baking tray that you have lined with baking paper.
- Immediately sprinkle pepitas, dried fruit, pistachios and candy sprinkles on top. Give the tray a jiggle to encourage the toppings to sink in a bit.
- Let cool for a few minutes and then refrigerate until completely set.
- To serve, lift the whole piece of chocolate out of its container and place it onto a chopping board. Using a heavy, sharp knife, cut the chocolate block into small pieces – I think triangles look best.
- You can either serve it on a plate with scattered pepitas and dried cranberries like below or in some funky container – a small paper box or basked lined with tissue paper would look great
- Prep Time: 5 mins
- Cook Time: 10 mins