Ingredients
- High-quality dark chocolate (70% cacao): 8 ounces
- Pistachios, shelled and unsalted: 1/2 cup
- White chocolate: 2 ounces
- Dried cranberries: 1/4 cup
- Sea salt flakes: 1/4 teaspoon
- Cocoa butter: 1 tablespoon
- Vegetable oil: 1/2 teaspoon
Instructions
- Step 1: Melt the dark chocolate and cocoa butter. In a double boiler or microwave (in 30-second intervals, stirring in between), melt the dark chocolate and cocoa butter until smooth. Stir in vegetable oil until combined.
- Step 2: Prepare the inclusions. Roughly chop the pistachios and dried cranberries.
- Step 3: Assemble the chocolate bar. Pour the melted dark chocolate onto a parchment-lined baking sheet or into a silicone mold (approximately 8×8 inches). Spread evenly with a spatula.
- Step 4: Add the toppings. Sprinkle the chopped pistachios, dried cranberries, and sea salt flakes evenly over the melted chocolate.
- Step 5: Melt the white chocolate. Melt the white chocolate using the same method as the dark chocolate. Drizzle the melted white chocolate over the dark chocolate base.
- Step 6: Chill and break. Refrigerate the chocolate bar for at least 30 minutes, or until completely set. Once set, break or cut the bar into desired pieces.
Notes
- Store leftover pistachio chocolate bar in an airtight container in the refrigerator to maintain its snap and prevent the chocolate from blooming.
- If the chocolate bar softens too much at room temperature, a quick chill in the freezer for 5-10 minutes will restore its firm texture.
- Serve broken pieces of the pistachio chocolate bar with a scoop of vanilla ice cream for a delightful dessert.
- For a more intense pistachio flavor, toast the pistachios lightly in a dry pan before chopping and adding them to the chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American