Friday, 27 May 2016

pistachio, pomegranate and pink Himalayan salt chocolate bark

This chocolate turned out so good! And it took all of about ten minutes to make - even better! 

I used 85% cocoa chocolate to try to make this as healthy as possible. I've seen many variations of this recipe - using different dried fruits, nuts and seeds.

  • 2 large bars of dark chocolate - the higher % cocoa you can get, the better!
  • 2 handfuls of shelled pistachios, chopped in half
  • 1 pomegranate - seeds extracted from fruit - for tips on how to do this check out this link


To melt the chocolate you will need a pot, some water and a heat resistant bowl. Add some water to the pot and bring to the boil. Lower heat to medium and place your bowl on top of the pot - there should be no spaces between the pot and the edges of your bowl. Ensure that the water is not touching the bottom of the bowl. Crack chocolate into pieces and add to bowl. Stir continuously until chocolate is fully melted. Pour melted chocolate onto a silicone baking sheet (you also can use greaseproof paper on top of a baking sheet). Spread chocolate out - you can make it as thin or thick as you like! Sprinkle toppings onto melted chocolate while it is still hot. Place baking sheet into fridge for a couple of hours to harden. ENJOY. 

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