This Chocolate Rose Pistachio Bark is gorgeous to look at and absolutely delicious. Perfect for those sudden chocolate cravings, all you need is 5 ingredients and 20 minutes to put this dessert together. Snack on it post meals or gift to your loved ones, either way, this one's a definite hit!
With the festive season right round the corner, it always helps to have some dessert recipes handy. And this White and Dark Chocolate Rose Pistachio Bark is one back-pocket recipe that never disappoints! Apart from how gorgeous it looks (I mean just look at it!) this chocolate dessert is extremely easy to put together. Once you have the ingredients ready, the entire thing comes together in 5 fuss-free steps that take no more than 20 minutes. Not only does this make for a great post meal dessert or snack, but it also makes for a beautiful homemade gift for your loved ones. And just between you and me, nobody will ever know that this wasn't laboured, back breaking work.
Everything about Chocolate Bark
FAQs about chocolate pistachio barks
Even though chocolate barks are made from chocolate, they are not the same. Chocolate barks are thin sheets of chocolate that are topped with nuts, dried fruits, or seeds. They are called barks because of the rough texture caused by the toppings that sort of resemble the bark of a tree.
If stored in an airtight container in a refrigerator, chocolate bark can easily last for up to 2-3 weeks without going bad.
If left outside at room temperature, chocolate bark can take about 3 hours to harden. But if you are in a hurry, you can refrigerate it. In a refrigerator, chocolate barks take hardly 20 minutes to harden.
Richa's top tips to make the best chocolate rose pistachio barks
- I would recommend using the best quality chocolates and nuts as that's all there is to this recipe. Additionally, make sure the rose petals you choose are fragrant and naturally dried so that each bite lends you a beautiful whiff.
- This recipe is also easily customisable and you can add or remove ingredients based on what you have available. Some other toppings for this chocolate bark would be roasted sunflower or pumpkin seeds, candy, almond flakes, dried cherries, and even coconut flakes.
- If you don't have a microwave, you can easily melt the chocolate in a double boiler. Heat some water in a large bowl and place the bowl of chocolate over it once the water starts to simmer. Stir frequently until the chocolate is smooth and fully melted.
- It is best to allow these chocolate barks to set at room temperature as refrigeration can cause light condensation and alter its texture.
So the next time you are craving a quick chocolate dessert, make sure to give this a try. Or give it as a gorgeous homemade gift to your loved ones. Just cut the chocolate bark into shards or circles or your favourite shape once it's set, pack it in cellophane and there you have it - homemade gifting!
5 Ingredient White and Dark Chocolate Rose Pistachio Bark
- 1 cup Dark Chocolate Chips
- 50 grams Chocolate White
- ¼ cup Pistachios chopped
- ¼ cup Almonds chopped (optional)
- 2 tablespoons Rose Petals dried
- Start by roasting the pistachios and almonds in the oven for 7-8 minutes at 150 degrees till you get a nutty aroma.
- Add dark chocolate chips to a microwave safe bowl and microwave for a minute on high. Stir with a spatula and if not completely melted, microwave in spurts of 20 seconds till the chocolate is smooth and melted. Do the same with white chocolate but since the quantity is less, start with 45 seconds.
- Whisk each chocolate slightly with a spatula till shiny and smooth (separately, do not mix both).
- Take a silicon baking mat or piece of parchment and spread out the dark chocolate in a thin layer. Drizzle with the white chocolate and sprinkle with pistachios, almonds and rose petals.
- Leave the silicon mat on a cool surface for an hour till it sets completely. If the weathers a bit warm, you can also leave the chocolate in the freezer for five minutes to start the process. Cut into shards and enjoy!
- You can use Vegan chocolate to make this recipe vegan.
- You can skip using nuts and use seeds like sunflower seeds or pumpkin seeds instead.
- Allow the chocolate to set in room temperature as opposed to in the refrigerator. This helps it stay crunchier.