My Recipe Box

Chocolate Bark with Ginger and Pistachios


Serves four.

  • by from Fine Cooking
    Issue 101

With a cup of coffee or tea, this is a quick and sweet end to dinner.

  • 6 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1 cup)
  • 2 oz. white chocolate, chopped (1/3 cup; optional)
  • 3 Tbs. chopped salted pistachios
  • 3 Tbs. chopped dried apricots
  • 2 Tbs. chopped crystallized ginger

In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.

Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8x5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, apricots, and ginger and press gently to set them into the chocolate. Chill in the refrigerator for 10 minutes. Break into pieces and serve. Store any leftovers in the refrigerator.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 11, Protein (g): 6, Monounsaturated Fat (g): 7, Carbohydrates (mg): 45, Polyunsaturated Fat (mg): 1, Sodium (g): 80, Cholesterol (g): 0, Fiber (g): 6,

Photo: Scott Phillips

The white chocolate wouldn't melt. It clumped into hard sticky granules. Otherwise the recipe was fine.

I have now made this recipe over 4 times in 3 months. So easy and I love the taste of salt from the pistachios mixed with the sweetness of the chocolate. I don't use the apricots when I make it, but that's just me. To read about the first time I made this dish check out my cooking blog (copy and paste the link in to the address bar:)

I knew this would be good so I started out doubling the recipe. YUM!!! This is my new favorite bark!

Wonderful and delicious addition to my annual Chistmas candy selecion.

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