Welcome to July everybody! This year is going fast, I can’t believe we’re halfway through it already. It feels like just yesterday I was back in Australia enjoying the summer and now I’m enjoying my second summer of the year. Lucky me!
I don’t know about you, but at the moment, the less time I spend in the kitchen with the oven on, the happier I am. Of course, I don’t want to miss out on any yummy sweets or desserts, so I’ve been trying recipes that don’t involve baking.
I also seem to be setting an unintentional trend of posting simple desserts with three ingredients. First came these Grilled Nectarines with Brown Sugar Mascarpone and now I bring you this Cranberry and Pistachio Chocolate Bark.
This Cranberry and Pistachio Chocolate Bark is ridiculously simple, but full of contrasting flavours and textures and reminds me for some reason of posh chocolate. I couldn’t tell you why, but there’s something that makes this chocolate bark feel a bit classy, like something that would be served with coffee at the end of a fancy dinner party.
The smooth dark chocolate combines with the crunchy, nutty pistachios and the chewy, tart dried cranberries to create a grown-up chocolate candy bar. I think that’s why this chocolate bark feels a bit classy; it’s an adults-only chocolate bark. I’m sure there are kids out there who will gobble this down, but only adults will appreciate the flavours, textures and simplicity of it.
Cranberry and Pistachio Chocolate Bark
Prep Time: 7 minutes + 30 minutes to chill
Cooking Time: 5 minutes
400g good quality dark chocolate, broken into pieces
3 tbsp dried cranberries
¾ cup pistachios, shelled
- In a food processor or using a knife, chop pistachios into small pieces (roughly quarters). Line the base of a 30cm x 20cm (or similar) cake pan with baking paper and set aside.
- In a heatproof bowl over a saucepan of simmering water (ensure water is not touching the bottom of the bowl), melt the dark chocolate, stirring constantly. This can also be done in the microwave in 30 second intervals, stirring in between. When chocolate is fully melted, pour into prepared pan, and use a spatula to spread across the base of the pan.
- Sprinkle chopped pistachios and dried cranberries over the melted chocolate and gently press into chocolate. Refrigerate for at least 30 minutes. When completely solid, remove from fridge and lift baking paper and chocolate out of the cake pan and set on a hard surface. Use a knife or your hands to break chocolate into rough pieces of bark. Store an airtight container in the fridge.