There is a special kind of magic in the window of a fine chocolaterie, where beautiful, handcrafted chocolate barks are studded with colourful fruits and nuts. This recipe for Festive Pistachio and Cranberry Bark allows you to capture that artisanal charm in your own kitchen with astonishingly little effort. It is a simple yet elegant confection that celebrates a classic flavour combination.
Creamy, sweet white chocolate provides the perfect canvas for the vibrant green of the pistachios and the jewel-like red of the cranberries. With a satisfying snap and a perfect balance of sweet, tart, and salty notes, this bark is an ideal treat for holiday gifting, a beautiful addition to a dessert board, or a simple indulgence to accompany an afternoon coffee.
Recipe at a Glance
- Prep time: 10 minutes
- Chill time: 1 hour
- Total time: 1 hour 10 minutes
- Yields: About 450g (1 lb) of bark
Ingredients
- 340g (12 oz) high-quality white chocolate, chopped or in callets/chips
- 1 cup (120g) shelled pistachios, roasted and lightly salted
- 1 cup (120g) dried cranberries
1/4teaspoon flaky sea salt (like fleur de sel), optional
Equipment:
- Baking sheet (approx. 25×38 cm or 10×15 inches)
- Parchment paper or a silicone baking mat
- Microwave-safe bowl or a double boiler (bain-marie)
- Spatula
Step-by-Step Instructions
- Prepare Your Pan: Line a baking sheet with parchment paper, ensuring it lies flat. This will prevent the chocolate from sticking and make cleanup effortless.
- Melt the Chocolate: You can use one of two methods:
- Microwave Method: Place the chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals at 50% power, stirring well after each interval. Continue until the chocolate is about 80% melted, then remove and stir until the residual heat melts the remaining pieces. This prevents overheating.
- Double Boiler (Bain-Marie) Method: Fill a small saucepan with about an inch (2-3 cm) of water and bring it to a gentle simmer. Place the chocolate in a heatproof bowl that fits snugly over the saucepan without touching the water. Stir gently until the chocolate is completely melted and smooth.
- Combine and Spread: Once the chocolate is melted and smooth, stir in about
3/4of the pistachios and3/4of the dried cranberries, reserving the rest for the topping. Pour the mixture onto the prepared baking sheet. - Garnish and Set: Using an offset spatula, spread the chocolate into a thin, even layer, approximately
1/4-inch (about 6mm) thick. Immediately sprinkle the reserved pistachios and cranberries evenly over the top. If using, finish with a light sprinkle of flaky sea salt. - Chill Until Firm: Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is completely firm and hardened.
- Break and Serve: Once firm, lift the parchment paper with the bark from the baking sheet. Break the bark into rustic, irregular pieces with your hands.
Chocolatier’s Notes: Tips for Perfect Bark
- Choosing Your Chocolate: The quality of your chocolate is paramount. Use a good-quality white chocolate with a high percentage of cocoa butter for the best flavour and a smooth, creamy melt. This recipe is also wonderful with dark chocolate (55-70% cacao) or milk chocolate.
- Technique & Presentation: For a beautiful, professional look, you can melt a small amount of dark or milk chocolate and drizzle it over the white chocolate base before adding the toppings. Use a toothpick to create elegant swirls.
- Storage & Gifting: Store the finished bark in an airtight container at a cool room temperature for up to two weeks (or in the refrigerator if your home is warm). For gifting, place pieces of the bark in clear cellophane bags tied with a festive ribbon or arrange them in a beautiful gift box lined with parchment paper.
Creative Variations
- Citrus Zest: Add 1 teaspoon of fresh orange zest to the melted white chocolate for a bright, fragrant note that pairs beautifully with cranberry.
- Other Nuts & Fruits: Feel free to substitute with other nuts like almonds or hazelnuts, and other dried fruits like chopped apricots or cherries.
- Spiced Chocolate: Stir a pinch of ground cardamom or cinnamon into the melted chocolate for a warm, spiced version perfect for the holidays.
Frequently Asked Questions (FAQ)
1. My white chocolate seized and became grainy! What did I do wrong? Seizing is almost always caused by contact with a tiny amount of water or by overheating. Ensure your bowl and utensils are perfectly dry. When melting, do it gently and slowly, especially with white chocolate, which is more sensitive than dark chocolate.
2. Should I use raw or roasted pistachios? Roasted pistachios are highly recommended as they have a deeper, nuttier flavour and a crunchier texture that stands out beautifully against the creamy chocolate. A touch of salt also balances the sweetness.
3. Can I temper the chocolate for a professional finish? Absolutely. If you are familiar with tempering chocolate, doing so will give your bark a professional-grade snap, a glossy shine, and will allow it to be stable at room temperature without refrigeration. However, for this simple, homemade treat, it is not a necessary step.
Conclusion
This Festive Pistachio and Cranberry Bark is an effortlessly elegant confection that proves you don’t need to be a master chocolatier to create something truly special. It delivers the perfect balance of creamy, crunchy, sweet, and tart in every beautiful, rustic piece. Whether you are crafting a thoughtful handmade gift, preparing for a holiday gathering, or simply treating yourself, this recipe is a simple joy to make and an even greater joy to share.
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Festive Pistachio and Cranberry Chocolate Bark
This Pistachio Cranberry Bark is a delicious, festive treat made with creamy white chocolate, crunchy pistachios, and tart cranberries. Perfect for gifting or enjoying as a sweet snack during the holidays!
- Total Time: 1 hour 10 minutes
- Yield: 12-16 servings
Ingredients
12 oz white chocolate (chopped or chips)
1/2 cup pistachios, shelled and chopped
1/2 cup dried cranberries
1/2 teaspoon vanilla extract (optional)
Pinch of salt (optional)
Instructions
Melt the White Chocolate:
In a heatproof bowl, melt the white chocolate. You can do this in the microwave in 20-30 second intervals, stirring after each interval, or using a double boiler method on the stove until smooth and fully melted.
Prepare the Baking Sheet:
Line a baking sheet with parchment paper or a silicone baking mat to prevent the bark from sticking.
Mix the Bark Ingredients:
Once the white chocolate is melted, stir in the vanilla extract (if using) and a pinch of salt (optional) for added flavor.
Spread the Chocolate:
Pour the melted white chocolate onto the prepared baking sheet and spread it out into an even layer using a spatula. The layer should be about 1/4 inch thick.
Add Toppings:
Immediately sprinkle the chopped pistachios and dried cranberries evenly over the melted chocolate. Gently press them into the chocolate to ensure they stick.
Chill and Set:
Refrigerate the bark for 1-2 hours, or until the chocolate is fully set and firm.
Break into Pieces:
Once set, break the chocolate bark into pieces of your desired size. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
You can experiment with different types of chocolate. Dark chocolate or milk chocolate would also pair wonderfully with pistachios and cranberries.
If you like, you can add a drizzle of dark or milk chocolate over the top for an added touch.
This is a perfect treat for holiday gift baskets, parties, or just for snacking!
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 piece (1/12 of the recipe)
- Calories: 182 kcal
- Sugar: 16g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
