One delicious and easy 4 ingredients bark chocolate. This Pistachio and Cranberry Bark Chocolate is sweet, it’s salty, it’s fruity and it’s nutty, all these in one huge bark chocolate. Yum!
Bark chocolate is one of my favorite make ahead chocolate treats. I like how simple and easy they are make, I like how simple and flexible the ingredients, and I like how attractive they look which makes them great not only for myself but for sharing and gift giving. Sharing is caring, so make sure to share this with your friends when you make it.
This bark chocolate is thick, creamy with plenty of texture and crunch from cranberry, pistachio and rice crispy. These 5 ingredients made this bark chocolate extremely addictive.
Ingredients for Pistachio and Cranberry Bark Chocolate
- White Chocolate – Use a good quality white chocolate that you enjoy eating in its own. This is the main ingredient that can make or break your bark chocolate. It is worth spending a little bit more, you will be rewarded in the end. If you can find a lesser sweet white chocolate, that would be a better option. I used Bakers white chocolate. You can also use white chocolate chips, this skips the chopping part for you.
- Cranberry – The tart and slightly sour taste cranberry complements the sweetness of white chocolate
- Pistachio – The Pistachio gave a nice chunky texture and a nutty flavor
- Rice Crispy Cereal – The rice crispy adds a lot of crunch. Although rice crispy is optional, I you have it on hand, I strongly suggest add it. The small amount makes a lot of difference, the crunchy sound when you bite is music to my ear
- Salt– Another ingredient that you should not skip is salt. This is very important to help lessen the sweetness of the white chocolate. An additional sprinkling of salt on top as a final touch before letting I set is highly recommended.
How to Make Pistachio and Cranberry Bark Chocolate
- Melt the White Chocolate. You can do this in microwave, or over a pan with simmering water. Once the white chocolate is melted, simply mix in the Cranberry, Pistachio, rice crispy and salt.
- Spread on a parchment lined baking sheet, sprinkle more salt on top
- Chill at least 30 minutes to 1 hour
- Store in airtight container
What is Tempering?
Tempering is the process of melting the chocolate and bringing it back to a lower temperature. Once a chocolate is heated above 94F a temperature needed to melt the chocolate, it looses its temper. Without tempering, the chocolate will end up having a grainy texture an dull surface because the chocolate can form unstable crystals.
Benefits of Tempering Chocolate
- It gives a nice sheen and glossy surface on the finish product
- It gives the chocolate a nice crisp snap when you break it
- It prevents dull foggy or gray streak surface
- It prevents grainy texture
What Kind of Chocolate is Best for Tempering?
A good quality chocolate that has about 60 -70% range. Instead of a chocolate labeled as bitter sweet or semi sweet, go for the chocolate labelled with percentages, you want something with higher cocoa butter content. If bittersweet or semi sweet are the only one available, go for bittersweet as it is likely to have less sugar then semi-sweet. The best type of chocolate is the one called “couverture” this is made specifically for melting and dipping, this type of chocolate have additional cocoa butter added which makes is easy to temper. They are quite expensive than other chocolate but they really produce a nice end product. What you need to avoid is the manufactured chocolate bars as they are already a finished product ready to be eaten.
How to Temper Chocolate with Thermometer
The simplest way to do it is to melt the chopped chocolate over a simmering water. Use a heat proof bowl and transfer the chopped chocolate. Then pour water into a pan and bring it to simmer, not boiling. Put the bowl with chopped chocolate on top make sure the bottom is not touching the water as the hear could scald the chocolate. Slowly stir until the chocolate is melted. If you want it be exact, use a candy thermometer, it should read 110 – 115F. Remove the melted chocolate and put the bowl on top of a towel. Let cool to about 95F – 100F, then add the remaining chocolate. This will bring down the temperature of the melted chocolate.
Although making bark chocolate is so easy, there are few helpful tips that will you achieve a nice looking bark chocolate. The one that is shinny and glossy, the one that has a nice ‘snap’, the one that is not grainy. Here are few tips to remember.
Tips in Making Bark Chocolate:
- Use Good Quality Chocolate: Since making bark chocolate does not require a lot of ingredients, make sure to use a good or the best quality of chocolate. When making bark chocolate, it is always worth spending more.
- No Water into the Chocolate: Make sure no water gets into the pan as it can cause grainy texture
- Spread thinly so that it is easy to break and eat, plus it will harden faster.
- Toppings: If you do not want the toppings for fall of the bark chocolate, add the toppings while chocolate is wet. This way it sticks to the chocolate.
- Be care free and scatter the toppings without care, the more unorganized it looks, the better looking it will be
- Storage: Store the chocolate in a cool place to harden – do NOT refrigerate. I made this mistake several times before which ended up me having a foggy wet chocolate bark because of the condensation
- Be Patient: Leave for at least 12 hours without touching it to avoid finger prints mark. I like to make my bark chocolate at night and leave it overnight on my counter top. This allow the chocolate to solidify naturally.
- Do NOT refrigerate – Once refrigerated and taken out from the refrigerator, condensation will occur. This is when you see water forming on top of the chocolate, when it evaporates dissolved sugar remains on the surface of the chocolate creating a residue known as sugar bloom. This is even more important if you are making a large batch for gift giving. If I am only making a small batch (like this one) for myself, I do not mind refrigerating as I often finish it in a a day or two
- 6 oz. good quality White Chocolate
- 1/4 cup + 1 tablespoon roughly chopped Dried Cranberries (set aside the 1 tablespoon)
- 1/4 cup 1 tablespoon roughly chopped Pistachios (set aside the 1 tablespoon)
- 1/4 cup Rice Crispy – optional
- 1/8 teaspoon Salt
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the White Chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set aside and prepare the white chocolate.
- Add Pistachio and Cranberry: Once melted stir the 1/4 cup of dried cranberries and pistachios. Spread it out in an even layer on your prepared baking sheet, and then sprinkle the remaining 1 tablespoon cranberries and pistachios.
- Allow the Bark to Set at Room Temperature in a cool, dry environment, this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Keep in a cool place, away from sunlight or heat. If making a large batch for gift giving, it is not advisable to refrigerate the bark chocolate as condensation could happen (moist water on top of the chocolate) once taken out from the refrigerator.
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