Dark Chocolate Bark with Pistachios and Sea Salt Recipe
makes 1¼ pounds of bark, about 12-14 pieces
- 16 ounces high quality dark chocolate at least 60% cacao
- 2 cups pistachios shelled, roasted, and salted, divided
- flaky or coarse sea salt for sprinkling on top like Maldon
Line a baking sheet with parchment paper.
Melt the chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the chocolate is melted. Stir until all of the chocolate is melted. My microwave oven melted the dark chocolate in 2:30 minutes.
Stir half the chopped pistachios (1 cup) into the melted dark chocolate.
Pour melted dark chocolate with pistachios on parchment-lined baking sheet and spread into an even layer about ⅛" thick, shaping sides into a rectangle if you can. Scatter remaining 1 cup of pistachios evenly over the chocolate. Sprinkle with flaky sea salt. Let chocolate cool completely, then break or cut into pieces.
Pistachio Sea Salted Dark Chocolate Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment. Do not refrigerate.