Strawberry & Pistachio Bark with Flaky Salt
It’s no secret that I love chocolate. I have never been huge on candy, but chocolate is something that I always keep on hand. I especially love dark chocolate. If we’re getting specific, I love the Lindt Excellence Ecuador 75% Cacao chocolate the most. I always keep a few bars of this in my fridge or my pantry for when the chocolate cravings hit (they always do!). Today I decided to mix things up a bit by elevating my usual Lindt chocolate with a couple of other snacks that I love: pistachios and freeze dried strawberries.This recipe is great because it’s quick, requires minimal prep and is so delicious. I’ve been trying to keep more easy snacks on hand so that I don’t run the risk of getting hangry between meals (it happens) and this has been a nice addition to the rotation. I could also see this being a nice recipe for around the winter holidays as it includes the classic festive colours. Maybe I’ll add this to the Christmas baking rotation this year too.
Any who, I hope you all enjoy the recipe. Let me know if you try it and what you think!
xx
Ashley
Ingredients
- 200 grams dark chocolate
- 1/2 cup freeze dried strawberries
- 1/2 cup shelled pistachios, roughly chopped
- A generous pinch of flaky sea salt
Instructions
- Set up a double boiler by filling a medium pot with about an inch of water. Bring the water to a simmer over medium heat, then place a metal mixing bowl over the pot, ensuring the bottom of the bowl does not touch the water in the pot.
- Add the chocolate to the double boiler, stirring occasionally with a baking spatula until the chocolate is completely melted. This will take about 5 to 7 minutes. Meanwhile, line a baking tray with parchment or a silicon liner.
- Spread the melted chocolate out on the lined baking tray, sprinkle on the strawberries, pistachios, and the flaky salt.
- Transfer the baking sheet to the freezer for about 30 minutes so the chocolate can set.
- Use your hands to break the set chocolate up into "shards" of chocolate bark. Enjoy immediately or store in an airtight container in the fridge for up to a week.