Pistachio Chocolate Bark
Ingredients
125g (~1/2 cup) cacao butter, broken in chunks5 tbsp cocoa powder (King Arthur Burgundy)
1/3 cup honey
1/8 tsp sea salt
1/2 tsp vanilla
1 cup salted pistachio
Instructions
1. Bring a quarter-full saucepan of water to boil, turn the down to simmer. Add cacao butter to a bowl over water.2. Melt cacao butter in bowl over water with thermometer. Temperature must not be over 118°F. If it’s close, remove the bowl from the heat and let the butter melt further on the countertop.
3. Add cocoa powder, vanilla, honey. Whisk till well incorporated. Maintain temperature about 90-95°F, but NOT all the way up to 118°F to keep it smooth and silky (vs. become grainy).
4. Add salt. Whisk.
5. Pour into the paper lined tray and let it spread into a thin bark layer. While still melted, sprinkle seeds, almonds, dried blueberries, etc.
6. Chill 2 hours.
7. Keep in an airtight container, in/out of fridge, depending on how crunchy you like it.