Ingredients:

  • 400 g Dark Chocolate (60–75% cocoa), chopped finely or use callets
  • 1 tsp Refined Coconut Oil or Cocoa Butter (optional)
  • 100 g Roasted & Salted Pistachios, rough chopped
  • 1 tsp Flaky Sea Salt (e.g., Maldon)
  • 50 g White Chocolate, chopped or callets (optional for swirl)

Instructions:

  1. Preparation: Line a 9x13 inch baking sheet with parchment paper, allowing the paper to overhang slightly for easy lifting. Rough chop the pistachios and set aside the flaky sea salt. Set up your double boiler: fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. Ensure the heatproof bowl placed over the pan does not touch the water.
  2. Melt the Chocolate Base: Place three-quarters (300g) of the dark chocolate into the double boiler bowl. Stir constantly until the chocolate is smooth and registers around 115°F (46°C). Remove the bowl from the heat.
  3. Temper/Seed: Add the remaining quarter (100g) of un-melted chocolate (the 'seed') to the melted chocolate. Stir vigorously until the residual heat melts the remaining chocolate completely and the mixture cools slightly to about 90°F (32°C). (Optional: Stir in the 1 tsp of coconut oil or cocoa butter here to enhance the snap.)
  4. Melt Swirl (Optional): If using white chocolate, melt it separately in a very small bowl in the microwave in 15-second intervals until just smooth.
  5. Pour and Spread: Pour the melted dark chocolate onto the prepared baking sheet. Use an offset spatula to spread it quickly and evenly to a thickness of about 1/8 to 1/4 inch (3-5 mm).
  6. Add Toppings and Chill: Drizzle the optional melted white chocolate over the dark base and swirl gently with a toothpick. Immediately sprinkle the chopped pistachios evenly over the surface, pressing lightly so they adhere. Follow this with a generous sprinkling of flaky sea salt. Transfer the baking sheet to the refrigerator and chill for a minimum of 60 minutes, or until the chocolate is completely set and snaps cleanly.
  7. Break and Store: Once fully set, lift the bark using the parchment paper edges. Peel off the paper and break the chocolate into irregular shards using your hands or a sharp knife. Store the bark in an airtight container at cool room temperature (below 70°F/21°C) for up to two weeks.