XXX Rated Chocolate Bark with Toasted Pistachios & Espresso Salt
Better-Than-Sex Chocolate Bark
Robin makes her own Espresso Salt, but A Taste of Olive.com carries it ready made. Click here for ordering information.
On Sunday we had this great Thanksgiving Dress Rehearsal Dinner here in Wine Country. It was an amazing getting together with fabulous foodies and winemakers from all over the valley. The idea came about when Eric Ross, Owner of Eric Ross Winer said “lets have a potluck, I’m calling Robin”. And so it began. I love parties with themes and since we are two weeks out from Thanksgiving, I thought let’s do a Thanksgiving Dress Rehearsal. The one thing about Wine Country is you never have to beg people to participate. Where there is good wine and food – there are fun people and laughter.
I made the turkey, stuffing, gravy and mashed potatoes. (I had the potatoes shipped from Wood Prairie Farms in Maine. Their Potato of the Month Club is amazing. You will never eat another potato unless it comes from there.) Everyone else had to make their families favorite side dish or dessert from that holiday. It was a big hit! There was tons of food and wine. We all rolled home after cleaning up, counting empty bottles and discussing our favorites.
XXX Rated Chocolate Bark with Toasted Pistachios & Espresso Salt
Anyway, this recipe came about after the turkey was in the oven and I was bored. I looked around the pantry to see what little treat I could come up with. I spied 2-4 oz. bars of bittersweet chocolate and half used bag of pistachio’s and I knew the twist would come. As I melted the chocolate slowly over simmering water I saw in my cupboard a can of espresso salt I made about 6 months ago. There was the twist. So a new recipes was born, I tested it on some of the best palates in the valley to rave reviews! It’s ready for you and your friends. Easy as pie to make too!
8 oz dark or bittersweet chocolate, 70% cacao is best, 60% will pass, melted
1/4 cup pistachios, toasted in 350 degree oven, cooled and rough chopped
1/2 tsp espresso salt, *resource below
vegetable cooking spray
parchment paper
Spray a light coat on a 8 inch pan with cooking spray, line with parchment paper and let some paper hang over the sides. After melting the chocolate carefully and slowly over simmering water, pour into pan and smooth with a offset spatula or knife. Sprinkle evenly with the toasted pistachios and espresso salt. Place the pan into the fridge until chilled and set, about 30 minutes or so. lift it out of pan by the parchment paper and break into desired size pieces. Hide after you taste it, LOL!!!
You could also add some chopped dried cranberries as well. Try it the original way first and let your taste buds boogie into the night!
Go on over to A Taste of Olive – they will have your Espresso Salt for $7.50 a jar. They also have other exquisite salts that look amazing. Check it out!
Chef,
My whole family thanks you!