Pistachio, Pink Peppercorn, and Currant Bark
Added to shopping list. Go to shopping list.
Ingredients57 m servings 250
Original recipe yields 8 servings
- 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.
You might also like
Per Serving: 250 calories; 14.7 28.9 3 2 14 Full nutrition
ReviewsRead all reviews 1