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On occasion, I’ll find a food blogger that I immediately feel a connection with. It’s such a weird feeling when it happens, because chances are, I’ll never meet thing.  And, I feel like I’m stalking them by reading every post on their blog.  In a way, it’s those bloggers who drop tidbits of information about their personal lives that I’m attracted to the most.  It makes me feel like I know them a little better, you know?

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Taylor at The Girl on Bloor is one such blogger. I love her blog!  You really should take a look around at her awesome recipes – the photos are mouth-watering!  The funny thing about my ‘stalking’ of Taylor’s blog is that we both live in Toronto.  And, Bloor is one of the major arteries in the city; she lives on Bloor (the name of her blog suggests this bit of info) and I live literally a one minute walk south of Bloor.  Yet, in a city so large, we might never cross paths.  It’s okay… I’ll just pretend she’s my friend by continuing to read her blog posts.  Sorry, Taylor.  #notstalking #promise  🙂

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She’s the inspiration behind this bark recipe. She has this gorgeous Salted Pistachio Chocolate Tart on her blog.  I was craving it so badly, but didn’t have enough time to make it.  We were preparing for a week at the cottage, and I knew the bark would be a nice treat to take along with us.  So, I took the idea from Taylor and made the most simple, yet, the most delicious Dark Chocolate Bark with Pistachios and Sea Salt.

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Maybe it didn’t satisfy the tart craving, but it was damn good nonetheless! Be sure to pay Taylor a visit and say hi.  In the meantime, I hope you enjoy this bark as much as we did.  Cheers!

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Dark Chocolate Bark with Pistachios and Sea Salt

Course: Dessert
Cook Time: 10 minutes
Total Time: 10 minutes
Author: Lord Byron's Kitchen
Print Recipe

Ingredients

  • 2 cups dark melting chocolate, use a really good quality chocolate for best results
  • ½ cup pistachios, unsalted (whole or broken)
  • 1 teaspoon sea salt

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.
  • Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in a thin layer. Aim for ¼ inch thick.
  • Next, sprinkle the pistachios evenly over the melted chocolate, followed by the sea salt.
  • Place the baking sheet in your refrigerator to let the chocolate set. At least an hour should be fine!
  • Next, loosely, and randomly, break the bark into pieces. Store in a sealed container.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

 

Dark Chocolate Bark with Pistacios and Sea Salt

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