Salted Pistachio Chocolate Bark
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free, Vegan-friendly
Ingredients
Scale
- 12 ounces high-quality dark chocolate (60% to 70% cacao), chopped or in chips
- 1/2 cup shelled pistachios, roughly chopped
- 1 teaspoon flaky sea salt (such as Maldon)
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the chocolate does not stick to the pan and makes it easy to peel off once it has hardened.
- Place the chocolate chips or chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is smooth and fully melted. If you prefer, you can use a double boiler on the stove over low heat.
- If you are using vanilla extract, stir it into the melted chocolate now. Ensure the chocolate is smooth and glossy before proceeding to the next step.
- Pour the melted chocolate onto the center of the prepared baking sheet. Using an offset spatula or the back of a large spoon, spread the chocolate into an even layer about 1/4 inch thick. It does not have to be a perfect rectangle; a rustic shape looks great!
- Immediately sprinkle the chopped pistachios evenly over the wet chocolate. Follow this with a generous sprinkle of the flaky sea salt. Lightly press the nuts into the chocolate with your fingertips to ensure they stay in place.
- Place the baking sheet in the refrigerator for at least 30 to 45 minutes, or until the chocolate is completely firm. Once set, use your hands to break the bark into irregular, bite-sized shards.