Pistachio, Pink Peppercorn, and Currant Bark

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Recipe by: Diana Moutsopoulos

"This stunning chocolate bark has a festive Christmas feel, thanks to colorful red and green toppings. You can top this bark with almost anything of course, but the red and green combinations truly make it feel like Christmas! Two variations are listed below the recipe."

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57 m servings 250

Original recipe yields 8 servings

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3 (4 ounce) bars dark chocolate, chopped, divided
4 tablespoons pink peppercorns

2 tablespoons chopped pistachio nuts
2 tablespoons dried currants
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Directions

Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.