Pistachio Rose Dark Chocolate Bark is a quick and decadent treat of dark couverture chocolate topped with lightly toasted pistachio and rose petals!
Want to know how to make your love bark? No, no, no we're not talking doggy communication. Although, I may just have a trick or two up my sleeve to make that happen. We can talk about it if you like. Just sayin'... Today, however, the only barking tips I'm sharing are in this Pistachio Rose Dark Chocolate Bark.
I adore chocolate bark. Don't you? It is ridiculously simple to make and super versatile. Depending on your preference, you can start with white, milk, dark chocolate, or a combination. You can add flavour with oils, essences, liqueur, and fruit powders. Fruit powders are also great for adding a hint of colour to white chocolate. Let's not forget the toppings, that's where you can get creative and a little, or a LOT, cray-cray. From Fruit and Nut Funfetti, to Free Dried Raspberry and Sprinkles, to Pistachio White Chocolate. The combinations are virtually endless.
This Pistachio Rose Dark Chocolate Bark is by far one of my favourite combinations. Not only is it gorgeous in the looks department, the flavours are intoxicating, especially when a little rose oil is involved.
Most importantly, if the bark don't snap, it's basically crap. There is nothing sexy about a soft, streaky, greying bark. Follow these tips for perfectly shiny, snappable chocolate every time:
- Choose good quality chocolate. When it's the star of a recipe, there is just no other way to go.
- Don't just melt it. Heat to 45ºC and cool down to working temperature, by seeding or tabling. Working temperatures are 28-29ºC for white, 29-30ºC for milk and 31-32ºC for dark. Once you learn to do this, you will see the difference in your finished product and there will be no going back.
- Choose toppings and flavours that complement the chocolate. Fruits like raspberry, banana, coconut, cherry and pear work well with both dark and milk chocolate. While blackberry, blueberry, gooseberry and lemongrass work exceptionally well with white chocolate. This is by no means an extensive list, but you get the idea.
- Use dry toppings - freeze-dried fruits and roasted nuts, for instance. This translates to a longer shelf life (although this stuff goes pretty quickly around here).
Chocolate bark's almost limitless customizations make it wonderful for gifting. This Pistachio Rose Dark Chocolate Bark version is always a hit and would be a great gift. Or, you can easily create a signature combination tailored for that special someone(s)!
Ingredients
- 200 grams dark couverture
- 100 grams pistachio lightly toasted and coarsely chopped
- 3-5 culinary rose buds crumbled
- drop of rose essential oil optional
Instructions
- Line a shallow baking tray with a sheet of parchment paper or silpat.
- Pre-crystallize chocolate by placing in a large stainless steel bowl, fit securely over a pot of simmering water. Water should not touch the bottom of the bowl.
- I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 31-32ºC is achieved. If adding the oil, do so now.
- Pour chocolate onto a parchment paper or silpat lined tray and spread.
- Sprinkle with chopped pistachio and roses.
- Allow to set and break into pieces.
Notes
Helen @ family-friends-food.com says
This looks delicious! Great tips about temperatures for working with chocolate too - thanks.
I Sugar Coat It! says
Thanks! Pleased you liked it!
Ramya Menon @ War and Cheese says
Haha! I couldn't help laughing about the cray cray bit. I'm the same! I have been wondering what to do with some blackberries for a loooong time! The white chocolate and blackberry bark sounds great! I have to try it!!!
I Sugar Coat It! says
Mmmm...YUMMM! Tell me all about it when you do!
Sherri @ Watch Learn Eat says
Beautiful colors! Love this recipe! Combines two of my favorites - chocolate and pistachios! 🙂
I Sugar Coat It! says
They are a decadent match made in heaven!
Deb|EastofEdenCooking says
Did you say quick and decadent? You have my undivided attention. My Mr adores chocolate, a double batch please!
I Sugar Coat It! says
I like you mister more and more with each chocolate recipe I post. 😉
Paula says
This is so pretty! I love dark chocolate bark but have never seen one as gorgeous as this, nor as tempting.
I Sugar Coat It! says
Chocolate will do that. 😉
Victoria says
I keep seeing rose recipes and I think I need to try it out! The pictures are beautiful.
I Sugar Coat It! says
Thanks! Give it a go!
April @ Girl Gone Gourmet says
Beautiful! I appreciate the tips for making it, too - I prefer my bark "snappy", too 🙂
I Sugar Coat It! says
Oh, that shine and snap! Takes me back to intro to chocolate...
Regina says
I love chocolate bark and always will have a special relation ship with it (it was the first of my blog recipes to go semi-viral). Adding rose petals is just soo elegant and perfect for Valentines.
I Sugar Coat It! says
Ah, yes - white chocolate, I believe! Hope you, K and O had a lovely v-day!
Mary says
So gorgeous! I have a love-hate relationship when it comes to working with chocolate. I always end up wearing more of it than I'd like 🙂 But your advice about tempering it first is so important for stuff like this. You're right that it makes such a difference!
I Sugar Coat It! says
Mary, I know exactly how to clean up all that chocolate you end up wearing. 😉 When I was learning to table in school, that got real messy, so I get you. Thanks for your thoughtful comment!
Ali @ Home & Plate says
That is the prettiest chocolate bark I have ever seen. Love the colors and imagine the flavors are intense and delicious.
I Sugar Coat It! says
Thanks, Ali! Not overpowering, which can sometimes be the case with rose oil.
Gloria @ Homemade & Yummy says
Love the use of pistachios in this. They are perfect with chocolate. What a nice treat idea.
I Sugar Coat It! says
Chocolate is everything!!
Simon says
Pffew this looks amazing! I was looking for a delicious recipe to experiment with in the sweets section! I think you won 🙂 You might expect a version on this recipe with a smokey touch some day 🙂 I'm really looking forward to try this out! You made my day (and probably my wife's too 🙂 )