- 1 1/2 cups Chukar Berry and Pistachio Mix
- 1 teaspoon freshly grated orange zest
- 24 ounces bittersweet chocolate, finely chopped, divided
from Chukar Cherries - www.chukar.com
| Berry and Pistachio Bark |
|
from Chukar Cherries - www.chukar.com |
| Berry and Pistachio Bark (continued) |
| Line the bottom and sides of a baking sheet with foil. In a medium bowl, mix 3/4 cup of Berry and Pistachio Mix and orange zest. Melt chocolate in a double boiler over hot water. Stir often to melt evenly. Remove from heat.
Mix the Berry and Pistachio and orange zest mixture to the chocolate. Quickly scrape chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a spatula. Sprinkle the remaining pistachio mixture on top; gently press mix into the chocolate with your fingertips.
Refrigerate, uncovered, just until set, about 20 minutes. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 8 parallel lines. Break bark along the score lines. Break the strips of bark into 3-inch pieces.
Yield: 48 servings
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from Chukar Cherries - www.chukar.com |