Aegean Salt Chocolate Bark
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
Curio Kitchen
Servings
Makes about 1 3/4 pounds
Prep Time
15 minutes
Cook Time
10 minutes
Calories
180
Adapted from Bon Appetit Test Kitchen 2011
Here's an easy treat to make for the holidays - or any time of year! It keeps well in the fridge and is also a lovely gift for a party or festive occasion. The thyme in the Aegean Salt pairs well with earthy richness of pistachios. And who doesn't love a sweet & salty treat?
Ingredients
-
½ cup sugar
- 1 tablespoon unsalted butter
-
1½ cups lightly toasted pistachios
- 1 pound good-quality dark chocolate (62%-70% cacao), finely chopped
-
Aegean Salt (for sprinkling)
Directions
Line a baking sheet with parchment. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling the pan (no need to stir anymore) until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add pistachios; stir until well coated. Transfer to lined baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Reserve ¼ of the nuts to sprinkle on top.
Stir the chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with Aegean Salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper in the fridge.
- Can be made 1 week ahead. Keep chilled.
Susan from the Curio Kitchen, here!
Thanks so much for your kind words and great ideas, Laura!
Adding rose petals, a bit of ground coffee works well here too with the pistachio and salt. OR Orange peel, or the lavendar too. Love your ideas, spice blends and creativity.
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