How To Make Pistachio, Pink Peppercorn, and Currant Chocolate Bark
Give yourself one more reason to look forward to Christmas with this festive chocolate bark topped with currants, pistachios, and pink peppercorns.
Serves:
Ingredients
- 12ozdark chocolate,chopped, divided
- 4tbsppink peppercorns
- 2tbsppistachio nuts,chopped
- 2tbspdried currants
Instructions
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Heat ⅔ of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval until chocolate is nearly melted but some chunks remain. Remove from microwave and stir until completely smooth.
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Add the remaining dark chocolate. Stir well until all the chocolate has melted.
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Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
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Leave the chocolate to set fully for about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Nutrition
- Calories: 280.12kcal
- Fat: 19.12g
- Saturated Fat: 10.57g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.92g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 23.92g
- Fiber: 5.86g
- Sugar: 11.88g
- Protein: 4.15g
- Cholesterol: 1.28mg
- Sodium: 9.39mg
- Calcium: 50.28mg
- Potassium: 389.67mg
- Iron: 5.54mg
- Vitamin A: 2.28µg
- Vitamin C: 0.21mg
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