I’m pretty much obsessed with my Canon S95 camera (thanks again, J!). It’s a slick black point-and-shoot with a ring around the lens that you move to control the manual settings. It’s super high tech AND retro cool…. dream!
The S95 also takes kick ass macro shots like this one of chocolate pistachio bark. Now I can cook food that looks like caca and it still looks stunning!
Speaking caca, this bark was not a sparkling culinary achievement. I used too much of a semi-sweet chocolate that tasted like Hershey’s, and birthed a tooth-disintegrating saccharine stump versus delicately shattering cocoa bark. Waaah!
Alas, I will share the recipe, but it will be up to you to buy the right kind of chocolate — I’d go bittersweet if in doubt!
layered pistachio bark
* 17 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped and divided into two equal portions
* 7 ounces high quality white chocolate (Lindt or Perugina)
* 6 ounces roasted pistachio meat, coarsely chopped
* 6 tablespoons heavy whipping cream
* fancy sea salt (fleur de sel, if you’ve got it)
Turn large baking sheet bottom up. Cover tightly with aluminum foil. Mark a 12″ x 9″ rectangle on foil.
Combine half of the bittersweet chocolate and 3 tablespoons of whipping cream in heavy saucepan over medium-low heat until just melted and smooth. Remove from heat and pour onto foil. Using a spatula, spread chocolate to fill rectangle and sprinkle with half of the pistachios. Lightly press pistachios into chocolate and refrigerate until set, about 15 minutes.
Melt white chocolate in double-boiler or medium metal bowl over saucepan of barely simmering water. When chocolate is melted and smooth or candy thermometer registers 110-degrees F, remove from heat. Cool to lukewarm, about 5 minutes. Pour white chocolate in long lines over the dark chocolate layer. Using a spatula, spread white chocolate into an even layer. Refrigerate until cold and firm, about 25 minutes.
For final layer, repeat dark chocolate process: Combine remaining half of bittersweet chocolate and 3 tablespoons of whipping cream in heavy saucepan over medium-low heat until just melted and smooth. Remove from heat and quickly pour in long lines over the white chocolate layer. Immediately top with remaining pistachios, press into chocolate, and sprinkle with a generous amount of sea salt. Chill until just firm, about 20 minutes.
Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using a metal spatula, slide bark off foil and onto the work surface. Cut each strip crosswise into three sections and diagonally into two triangles.
Serve immediately or store in a tupperware in the fridge for up to two weeks. Bring back to room temperature before serving. Yields 36 pieces. Adapted from Bon Appetit.