Chocolate Bark with Ginger and Pistachios
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):
photo: Scott Phillips
From Fine Cooking 101
, pp. 90
September 3, 2009