Very Dark Chocolate and Pistachio Bark

(0)
5 1 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

For an easy and impressive recipe try this indulgent chocolate and pistachio bark!

8 Portions

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Very Dark Chocolate and Pistachio Bark

For the Bark:

100 g Dr. Oetker 72% Extra Dark Chocolate
Dr. Oetker Vanilla Pod Grated
40 g Pistachios (1 1/2 oz), roughly chopped

preparation

Preparation

Step 1: Line a board with baking parchment and set aside. Very finely chop the Extra Dark Chocolate into small pieces and put approx. two thirds (65g (2 ½ oz)) into a clean and dry heatproof glass or plastic (not metal) bowl. Quarter fill a larger bowl with cold water and set aside.

Step 2: Put the bowl of chocolate over a saucepan of barely simmering water to melt slowly – do not let the bottom of the bowl touch the water as you want the chocolate to melt gradually and not get too warm too quickly. Stir the chocolate occasionally using a plastic spoon or spatula, and once the chocolate is almost melted, put in a sweet making thermometer; alternatively, you may find it easier to use a clean food probe. It is important to keep stirring the chocolate every now and then so that the temperature is consistent throughout the melt.

Step 3: Once the chocolate has melted to 42°C (108°F) – this should take around 3 minutes, immediately remove from the hot water and sit the bowl in the cold water for a few seconds to prevent the temperature rising any further. Note: if your chocolate does heat beyond the desired temperature, it will still be fine to use, it just won't be tempered and may look less shiny when set.

Step 4: Remove from the water and wrap a tea towel round the bottom of the bowl to retain the heat. Add the remaining chopped chocolate and stir the chocolate for a few minutes until the pieces melt, then remove the tea towel and continue mixing the chocolate letting it cool to 31-32°C (88-90°F) – this process may take as much 10 minutes depending on the kitchen air temperature.

Step 5: Once it has cooled to the correct temperature, the chocolate is ready to use. Scrape it out of the bowl using a plastic spatula on to the centre of the paper and carefully spread to form a rectangle approx. 12 x 15cm (5 x 6 inches). Then, working quickly, grind over Vanilla Grinder to taste and sprinkle with the chopped pistachios; put in a cool place to set.

Step 6: Once the chocolate is firm, your chocolate is perfectly tempered and ready for packing and gifting.

TIP

Step 6: Tempering chocolate before you use it will give you a professional finish to your chocolate work. The chocolate will be shiny, crisp and much more stable at room and chilled temperature. Extra Dark Chocolate is the easiest of chocolate varieties to temper, but if you do want to try others, Milk Chocolate needs to cool to 30-31°C (86-88°F) before use, and White to 27-28°C (80-82 °F).

1 serving = 18g

Nutritional Information for the recipe Very Dark Chocolate and Pistachio Bark

Per Serving Per 100 g / ml
Energy 419 kJ
100 kcal
2198 kJ
525 kcal
Fat 7.65 g 40.28 g
Carbohydrate 5.04 g 26.52 g
Protein 2.43 g 12.77 g

preparation

Preparation

Step 1: Line a board with baking parchment and set aside. Very finely chop the Extra Dark Chocolate into small pieces and put approx. two thirds (65g (2 ½ oz)) into a clean and dry heatproof glass or plastic (not metal) bowl. Quarter fill a larger bowl with cold water and set aside.

Step 2: Put the bowl of chocolate over a saucepan of barely simmering water to melt slowly – do not let the bottom of the bowl touch the water as you want the chocolate to melt gradually and not get too warm too quickly. Stir the chocolate occasionally using a plastic spoon or spatula, and once the chocolate is almost melted, put in a sweet making thermometer; alternatively, you may find it easier to use a clean food probe. It is important to keep stirring the chocolate every now and then so that the temperature is consistent throughout the melt.

Step 3: Once the chocolate has melted to 42°C (108°F) – this should take around 3 minutes, immediately remove from the hot water and sit the bowl in the cold water for a few seconds to prevent the temperature rising any further. Note: if your chocolate does heat beyond the desired temperature, it will still be fine to use, it just won't be tempered and may look less shiny when set.

Step 4: Remove from the water and wrap a tea towel round the bottom of the bowl to retain the heat. Add the remaining chopped chocolate and stir the chocolate for a few minutes until the pieces melt, then remove the tea towel and continue mixing the chocolate letting it cool to 31-32°C (88-90°F) – this process may take as much 10 minutes depending on the kitchen air temperature.

Step 5: Once it has cooled to the correct temperature, the chocolate is ready to use. Scrape it out of the bowl using a plastic spatula on to the centre of the paper and carefully spread to form a rectangle approx. 12 x 15cm (5 x 6 inches). Then, working quickly, grind over Vanilla Grinder to taste and sprinkle with the chopped pistachios; put in a cool place to set.

Step 6: Once the chocolate is firm, your chocolate is perfectly tempered and ready for packing and gifting.

TIP

Step 6: Tempering chocolate before you use it will give you a professional finish to your chocolate work. The chocolate will be shiny, crisp and much more stable at room and chilled temperature. Extra Dark Chocolate is the easiest of chocolate varieties to temper, but if you do want to try others, Milk Chocolate needs to cool to 30-31°C (86-88°F) before use, and White to 27-28°C (80-82 °F).

1 serving = 18g

Nutritional Information for the recipe Very Dark Chocolate and Pistachio Bark

Per Serving Per 100 g / ml
Energy 419 kJ
100 kcal
2198 kJ
525 kcal
Fat 7.65 g 40.28 g
Carbohydrate 5.04 g 26.52 g
Protein 2.43 g 12.77 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No