I have such a treat for you today! Photographer and writer Nikki Gardner from Art and Lemons is here with a delicious , easy recipe! This is a great way to re-purpose scraps of chocolate, like chips or bars.
Nikki lives in western Massachusetts with her husband and two year old son. Her beautiful blog Art and Lemons is filled with thoughtful photos, stories, and recipes.
Honey-Pistachio Chocolate Bark
Yield 24 pieces
16 ounces bittersweet chocolate (finely chopped)
6 tablespoons raw honey
2 cups unsalted pistachio nuts
pinch sea salt
Line a baking sheet with parchment paper. With a ruler and a pencil, draw a 9×10-inch rectangle on the paper. Turn the paper over so the pencil drawn side faces down on the baking sheet.
Melt the chocolate and raw honey in a double boiler (or a pan with a heatproof bowl set over a pan of simmering water), stirring occasionally. When the chocolate is melted, remove the pan from heat. Stir in a pinch of salt and the pistachio nuts.
Pour the melted chocolate onto the paper and spread to form a rectangle, using the outline as a guide. Set aside two hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.