PISTACHIO SEA SALTED DARK CHOCOLATE BARK and PISTACHIO MATCHA DARK CHOCOLATE BARK [recipes]

dessert cheeseboard with dark chocolate and matcha chocolate bark
They say the best way to get out of going to All! Those! Holiday parties! this season is…by throwing your own.

And since the whole point is to keep your life simple and stress-free, the last thing you want to worry about when you’re busy bedazzling your cocktail sweatpants is what to feed your guests. There is nothing easier than throwing together some fruit and cheese onto a dessert cheeseboard, and nothing more impressive than featuring something you made yourself like these gorgeous glossy dark chocolate barks studded with roasted salted Wonderful Pistachios No Shells.

The barks are so pretty, no one will know you threw them together in a few minutes, hm kind of like you right before your own party. Each dark chocolate bark takes about 10 minutes to make with chocolate that’s melted in the microwave oven, and Wonderful Pistachios that are roasted, salted, and ready to go into the bark virtually right out of the bag because they’re already shelled.

I know. You’re welcome. But don’t blame me when everyone expects you to host four more parties before the end of the year now.

p.s. Wonderful Pistachios Sea Salted Dark Chocolate Bark and Wonderful Pistachios Matcha Dark Chocolate Bark are also great Holiday gifts!

Complete, detailed recipes for Wonderful Pistachios Sea Salted Dark Chocolate Bark and Wonderful Pistachios Matcha Dark Chocolate Bark below, followed by cook’s notes and shopping resources.

This post generously sponsored by Wonderful Pistachios. Any opinions are my own.Thank you for supporting the brands that keep The Delicious Life dating and eating.
dessert cheeseboard with dark chocolate and matcha chocolate bark
pistachio sea salted dark chocolate bark

WONDERFUL PISTACHIOS SEA SALTED DARK CHOCOLATE BARK [recipe]

makes 1¼ pounds of bark, about 12-14 pieces

INGREDIENTS

16 ounces high quality dark chocolate (at least 60% cacao)
2 cups Wonderful Pistachios No Shells Roasted & Salted, roughly chopped, divided
flaky or coarse sea salt for sprinkling on top like Maldon

DIRECTIONS

Line a baking sheet with parchment paper.

Melt the chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the chocolate is melted. Stir until all of the chocolate is melted. My microwave oven melted the dark chocolate in 2:30 minutes.

Stir half the chopped pistachios (1 cup) into the melted dark chocolate.

Pour melted dark chocolate with pistachios on parchment-lined baking sheet and spread into an even layer about 1/8″ thick, shaping sides into a rectangle if you can. Scatter remaining 1 cup of pistachios evenly over the chocolate. Sprinkle with flaky sea salt. Let chocolate cool completely, then break or cut into pieces.

Wonderful Pistachios Sea Salted Dark Chocolate Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment. Do not refrigerate.

pistachio sea salted dark chocolate bark

NOTES and RESOURCES

  • PISTACHIOS. I used Wonderful Pistachios No Shells Roasted & Salted, which come in bright green 6-ounce bags, and are IDEAL for this because they are roasted, salted, and HAVE NO SHELLS. They are available in most grocery stores. In my local grocery store, Wonderful Pistachios are in the produce section.
  • PISTACHIOS PREP. The beauty of the Wonderful Pistachios No Shells Roasted & Salted Pistachios is that they are virtually ready to go from the bag. However, you can take a little bit of time to peel off the outer papery skin from some of the pistachios to show off the bright green color inside. This is purely for aesthetics, and a great job for little kids with their tiny hands.
  • CHOCOLATE. Use the highest quality chocolate you can find. I prefer chocolate in bar format, but chocolate chips, work well, too. I used Valrhona for the dark chocolate for the bark in these photos, in bulk bar format (by the pound) at a specialty culinary/gourmet retailer in Los Angeles.
  • CACAO %. You can use any % cacao dark chocolate your taste can handle, but I stay between 60% and 70%. Anything lower percentage is too sweet for my taste, and any higher percentage is hard to melt and generally a little toooo bitter for other people’s tastes!
  • MELTING TECHNIQUE. Of course you can melt the chocolate in a double-boiler setup, you culinary candy-making genius, you! I use a microwave oven because I’m afraid of double-boilers.
  • OPTIONAL INGREDIENTS: For a different twist, decrease the amount of pistachios sprinkled on top to half, and add ½ cup of dried cranberries, goji berries, dried white mulberries, crystallized ginger, or cacao nibs. You can also try freeze-dried berries like raspberries or strawberries, which will render their dried berry powder and make for pretty designs on the bark.

matcha pistachio sea salted dark chocolate bark

ROASTED PISTACHIO MATCHA DARK CHOCOLATE BARK [recipe]

makes 1¼ pounds of bark, about 12-14 pieces

INGREDIENTS

8 ounces high quality dark chocolate (at least 60% cacao)
2 cups Wonderul Pistachios No Shells Roasted & Salted, roughly chopped
8 ounces high quality white chocolate
1 tablespoon matcha powder
optional: flaky sea salt for garnish

DIRECTIONS

Line a baking sheet with parchment paper.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the dark chocolate is melted. Stir until all of the dark chocolate is melted. My microwave oven melted the dark chocolate in 2:30 minutes.

Stir half the chopped pistachios (1 cup) into the melted dark chocolate.

Spread melted dark chocolate with pistachios on parchment-lined baking sheet in an even layer about 1/8″ thick, shaping sides into a rectangle if you can.

Divide the white chocolate into two microwave safe bowls. Melt white chocolate in both bowls in the same way as the dark chocolate, in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the white chocolate is melted. Stir until all of the white chocolate is melted. My microwave oven melted the white chocolate in 2:00 minutes (four 30-second intervals).

Sift the matcha powder into one of the bowls of melted white chocolate, then stir well until the white chocolate is a uniform green color.

Alternately drop large spoonfuls of the melted white chocolate and matcha chocolate in a random pattern over the dark chocolate. Using a toothpick, and without touching too much of the dark chocolate underneath, lightly swirl the white and matcha chocolates into a marble pattern. Scatter the remaining pistachios on top, and lightly press into the chocolate. Sprinkle with flaky seat salt if using.

Let chocolate cool completely for about 2 hours at room temperature (or about a half hour if you can fit your baking sheet into the refrigerator). Gently break or cut into pieces.

Wonderful Pistachios Matcha Dark Chocolate Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment. Do not refrigerate.

NOTES and RESOURCES

  • PISTACHIOS. I used Wonderful Pistachios No Shells Roasted Salted, which come in bright green 6-ounce bags, and are IDEAL for this because they are roasted, salted, and HAVE NO SHELLS, making them ready-to-go right from the bag. The pistachios are available in most grocery stores. In my Whole Foods Market, Wonderful Pistachios No Shells are in the produce section.
  • MATCHA. Matcha is a green tea powder that varies widely in taste, texture, and color. For chocolate bark, the differences in taste among matcha powders will not be as noticeable, but color will. Generally, “ceremonial grade” is the brightest green and will create the most vibrant bark. However, it’s more expensive. Culinary grade matcha is totally fine; the green will just be slightly less verdant.
  • CHOCOLATE. Use the highest quality chocolates you can find. I prefer chocolate in bar format, but chocolate chips both dark and white, work well, too. I used Valrhona for both the dark chocolate and white chocolate for the bark in these photos, in bulk car format (by the pound) available at a specialty culinary/gourmet retailer in Los Angeles.
  • CHOCOLATE CACAO %. Because white chocolate is usually sweet, a dark chocolate with higher cacao content (>70%) will better balance since it will be more bitter. Say that tongue twister five times fast.
  • MELTING TECHNIQUE. Of course you can melt the chocolate in a double-boiler setup, you culinary candy-making genius, you! I use a microwave oven because I’m afraid of double-boilers.
  • OPTIONAL INGREDIENTS: For a different twist, decrease the amount of pistachios sprinkled on top to half, and add ½ cup of dried or freeze-dried fruit. Chopped crystallized ginger, chopped candied lemon peel, freeze-dried raspberries, and dried rose petals all work particularly well with the pistachios and matcha.

dark chocolate chopped

pistachios on cheeseboard

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