Dark Chocolate with Pistachios and Cranberries

Ananás e Hortelã

Chocolate bark is an easier version of praline, without the precision of making a caramel. Instead, and relievedly, all you have to do is melt the chocolate -- preferably over a hot water bath, but you can also do this in a microwave with careful attention -- along with the spices, and then pour it onto a piece of parchment and spread evenly. Working quickly, pistachios and cranberries are scattered over the top followed by sea salt.


  • 200 grams dark chocolate (70% cocoa)
  • 1/2 teaspoon mixed spices (cinnamon, ginger, cloves)
  • 2 tablespoons dried cranberries
  • 3 tablespoons pistachios
  • 1/2 teaspoon fleur de sel (with bee pollen)


  1. Lightly grease a sheet of parchment paper with oil.
  2. Melt the chocolate and spices in a water bath.
  3. Cut the cranberries and pistachios into pieces.
  4. Spread the chocolate on the sheet of parchment paper to form a 5 millimeter thick rectangular tablet.
  5. Spread the pistachios and cranberries on top.
  6. Sprinkle with hand harvested salt with pollen.
  7. Allow to solidify, and cut to taste.
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