“Know the Joy, Feel the Warmth, Share the Sweetness, and Celebrate the Gift!” ~ Douglas Pagels
Dark and White Chocolate Bark with Cherries and Pistachios
Candy is a wonderful splurge during the holidays. You can find fudge, caramels and truffles to name just a few. Bark candy was my father’s favorite; and he didn’t restrict his love to the holiday season. He splurged on dark chocolate bark with lots of nuts all year long. Plus, he could eat as much as he wanted and never gain weight. It’s too bad that I never got that gene.
I was inspired by a blog post on the King Arthur Flour’s website that combined both dark and white chocolate, so I decided to give it a try.
Here’s the result.
Bark is so easy to make. Choose your chocolate and your toppings and you are ready to go.
Place a piece of parchment paper (15” x 16”) on a cookie sheet or flat cutting board.
Melt the dark chocolate in the top of a double boiler. Pour the chocolate onto the parchment paper and spread it out with an offset spatula to a 10″ by 14″ rectangle.
Refrigerate for 30 minutes. Meanwhile chop the pistachios
and the dried cherries into small pieces.
About 5 minutes before you remove the chilled dark chocolate, melt the white chocolate in the top of a double boiler. White chocolate burns easily so watch it carefully. Once the chocolate is almost melted, remove from the heat and stir until smooth.
Pour the white chocolate over the dark chocolate and smooth with an offset spatula. Work somewhat quickly so that the dark chocolate doesn’t melt and mix into the white chocolate.
Sprinkle the toppings onto the white chocolate and gently press them into the surface.
Refrigerate for about 45 minutes.
Cut or snap the bark into pieces.
This makes a great gift
Chocolate Bark with Cherries and Pistachios
By Published: December 11, 2013
- Yield: 1 1/2 pound candy
- Prep: 20 mins
“Know the Joy, Feel the Warmth, Share the Sweetness, and Celebrate the Gift!” ~ Douglas Pagels Dark and White Chocolate …
Ingredients
- 2 1/4 cups Guittard dark chocolate baking chips
- 1 3/4 cups Guittard white chocolate baking chips
- 1/2 cup shelled unsalted pistachios, chopped
- 1/2 cup dried tart cherries, chopped
Instructions
- Place a piece of parchment paper (15” x 16”) on a cookie sheet or flat cutting board.
- Melt the dark chocolate in the top of a double boiler. Pour the chocolate onto the parchment paper and spread it out with an offset spatula to a 10" by 14" rectangle.
Refrigerate for 30 minutes.
- Chop the unsalted pistachios and dried tart cherries into small pieces.
- About 5 minutes before you remove the chilled dark chocolate, melt the white chocolate in the top of a double boiler. White chocolate burns easily so watch it carefully. Once the chocolate is almost melted, remove from the heat and stir until smooth.
- Pour the white chocolate over the dark chocolate and smooth with an offset spatula. Work somewhat quickly so that the dark chocolate doesn’t melt and mix into the white chocolate.
- Sprinkle the toppings onto the white chocolate and gently press them into the surface.
- Refrigerate for about 45 minutes.
Cut or snap the bark into pieces.
