This isn’t just another chocolate bark recipe, it’s much better than that. Earlier this fall I took a weekend mother-daughter trip to Catalina Island, just off the coast of LA county. During the trip we did what we like to do most… eat. This included a 3-hour food tour where I hesitantly (I’m not a fan of dark chocolate, or so I thought) took a bite of one of the samples given throughout the tour and it changed my life. Okay, I’m being dramatic, it didn’t change my life but it was really dang good and I haven’t stopped thinking about it since.
I could no longer resist my craving and had to set out on my own to get some of this bark. I will admit, whether it be the lack of island ambiance or some missing secret ingredient, this version isn’t quite up to par with the award-winning bark from the Catalina Coffee and Cookie Co. but it’s as close as you can get at home and it’s amazing. The flavors are simple but the combination is a complex, sweet-salty, melt-in-your-mouth experience you won’t soon forget. Plus, the green pistachios add a festive flair to this treat which make it perfect for gifting this time of year.
When it comes to melting the chocolate I chose to do so directly in the inner pot of my rice cooker. The heat is gentle enough to prevent burning and the pot heats extremely quickly so you don’t have to wait any extra time to eat your treat!
24 oz good quality dark chocolate chips
3/4 cups shelled pistachios
Add chocolate to the inner pot of your rice cooker and set to steam. Let chocolate melt, stirring as you go. Just as all the chocolate liquefies switch your cooker to Keep-Warm.
Pour chocolate onto a parchment paper lined baking sheet and spread out in an even layer. Top with pistachios and refrigerate until set, approximately 1 hour.
Break into pieces and enjoy!
Over to You
What’s your version of chocolate bark? Share and inspire us!