I’m freakin obsessed with chocolate. No really. My boyfriend and I have chocolate in the house at ALL times. Sometimes I worry that it’s getting a little out of hand but I feel like out of all the things we could be addicted to… chocolate is definitely the lesser evil. Plus its packed full of antioxidants and makes me one happy girl when my cycle rolls around.
Usually during the holidays, I’m all about the peppermint bark, but this season I wanted to switch it up. Something with a little more personality and something that’ll make sure to keep people stoked on chocolate, just like we are!
You have to try out this bark recipe. Maybe you’re too lazy to make cookies, or maybe you need a super fast dessert last minute for a dinner party, or maybe you’re like us and you just need to satisfy that chocolate craving. Either way, I’ve got you!
Store this in the fridge to avoid the changing of room temps and to ensure it stays super crunchy. No one likes melted chocolate… unless its on strawberries… well any fruit…ok everyone likes melted chocolate. Thats besides the point!
I hope you love this chocolate bark as much as we do!
12 oz dark chocolate chips
1 orange, zested and juiced
1 handful pomegrante seeds
1/4 cup chopped pistachios
In a double boiler, add chocolate. Mix constantly with a spatula until melted.
Add the juice from the orange slowly while stirring.
Line an 8 x 11 pan with parchment paper.
Pour the chocolate on top of the parchment paper. Make sure to smooth out. Tapping the bottom of the pan on the counter can help with this step.
Sprinkle pistachios, pomegranate seeds, and orange zest over the top.
Refrigerate for 20-30 minutes until chocolate is set. The longer you let it set the better, so if you can wait overnight thats even better!
Break into pieces and devour, but try not to eat it all at once!
Did you make this recipe?
Tag your photos #chefbai
Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.