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?
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 🙂
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.
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!
Dark Chocolate Bark with Pistachios and Sea Salt
- 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
- 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.