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Meryl

Pistachio and Toasted Coconut Chocolate Bark

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11245 posts
Joined: Dec 19, 2005

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Posted to Thread #12380 at 6:47 pm on Oct 24, 2008

PISTACHIO AND TOASTED COCONUT CHOCOLATE BARK

1 cup (250 ml) shelled unsalted pistachios
1 cup (250 ml) sweetened flaked coconut (From the poster: "I prefer unsweetened)"
1 pound (500g) bittersweet chocolate, chopped coarse
1/4 cup (50 ml) shelled unsalted pistachios, chopped fine
2 ounces (60g) white chocolate, chopped coarse
1/4 tsp (1 ml) vegetable oil

DIRECTIONS:

Line baking sheet with wax paper; set aside.

Spread 250 ml (1 cup) pistachios and coconut on large rimmed baking sheet and bake at 350 F (180 C) for 4 to 6 minutes, stirring after 3 minutes, until fragrant and coconut is pale golden.

Put bittersweet chocolate in heatproof bowl set over saucepan of hot, not simmering water until chocolate is melted and smooth.

Stir in toasted pistachios and coconut.

Pour chocolate mixture onto prepared baking sheet and spread evenly with offset metal spatula until about 1/4 inch ( 5mm) thick. Immediately sprinkle with 1/4 cup (50 ml) finely chopped pistachios; gently pat nuts to set them in the chocolate without submerging them.

Melt white chocolate with oil in clean bowl. Using fork, drizzle over finely chopped pistachios.

Refrigerate until chocolate is cold and hard. Remove from refrigerator and while still cold, break candy into large pieces.

To store, layer candy between layers of wax paper in airtight container and store in cool place for up to 3 weeks.

Makes about 30 pieces.

Source: Food Section of Vancouver Sun Dec 7, 2005


A balanced diet is equal parts of milk and dark chocolate.


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