White Chocolate Bark with Cranberries and Pistachios
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 24, 2-inch pieces
Ingredients
- 1 pound high quality white chocolate, chopped
- 1 cup toasted salted pistachios, roughly chopped, divided
- 2 teaspoons orange zest
- ½ cup dried cranberries, roughly chopped
Procedure
Chocolate bark can be a quick spur-of-the-moment project and only a few tools are needed. It’s also fun to experiment with different flavor combinations while following the same method and keeping the same proportions. Consider using crushed peppermint candies, toasted coconut, roasted pecans or walnuts, dried cherries or apricots.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Bring a large saucepan halfway filled with water to a simmer. Place chocolate into a heatproof bowl and set over simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate with a silicone spatula until it is melted.
Stir in orange zest and half of pistachios into the melted chocolate. Using an offset spatula, spread the chocolate evenly, and to approximately ¼ inch thick, over the bottom of the lined baking sheet. Scatter the remaining pistachios and cranberries over the top and gently press onto the chocolate to adhere.
Refrigerate the bark to set for at least 20 minutes to set. Either cut or break bark into 2-inch pieces.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Bring a large saucepan halfway filled with water to a simmer. Place chocolate into a heatproof bowl and set over simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate with a silicone spatula until it is melted.
Stir in orange zest and half of pistachios into the melted chocolate. Using an offset spatula, spread the chocolate evenly, and to approximately ¼ inch thick, over the bottom of the lined baking sheet. Scatter the remaining pistachios and cranberries over the top and gently press onto the chocolate to adhere.
Refrigerate the bark to set for at least 20 minutes to set. Either cut or break bark into 2-inch pieces.
White Chocolate Bark with Cranberries and Pistachios
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 24, 2-inch pieces
Ingredients
- 1 pound high quality white chocolate, chopped
- 1 cup toasted salted pistachios, roughly chopped, divided
- 2 teaspoons orange zest
- ½ cup dried cranberries, roughly chopped
Procedure
Chocolate bark can be a quick spur-of-the-moment project and only a few tools are needed. It’s also fun to experiment with different flavor combinations while following the same method and keeping the same proportions. Consider using crushed peppermint candies, toasted coconut, roasted pecans or walnuts, dried cherries or apricots.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Bring a large saucepan halfway filled with water to a simmer. Place chocolate into a heatproof bowl and set over simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate with a silicone spatula until it is melted.
Stir in orange zest and half of pistachios into the melted chocolate. Using an offset spatula, spread the chocolate evenly, and to approximately ¼ inch thick, over the bottom of the lined baking sheet. Scatter the remaining pistachios and cranberries over the top and gently press onto the chocolate to adhere.
Refrigerate the bark to set for at least 20 minutes to set. Either cut or break bark into 2-inch pieces.
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Bring a large saucepan halfway filled with water to a simmer. Place chocolate into a heatproof bowl and set over simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate with a silicone spatula until it is melted.
Stir in orange zest and half of pistachios into the melted chocolate. Using an offset spatula, spread the chocolate evenly, and to approximately ¼ inch thick, over the bottom of the lined baking sheet. Scatter the remaining pistachios and cranberries over the top and gently press onto the chocolate to adhere.
Refrigerate the bark to set for at least 20 minutes to set. Either cut or break bark into 2-inch pieces.