Recipe: Dark Chocolate Bark with Pistachios, Rose Petals & Walnuts

Recipe: Dark Chocolate Bark with Pistachios, Rose Petals & Walnuts

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Kim Kushner
Mar 27, 2015
(Image credit: Kimberley Hasselbrink)

I am always looking for a show-stopping dessert that will wow my company, and this recipe does just that. A sheet of silky chocolate bark — sprinkled with crushed bright green pistachios, light pink rose petals, and neutral walnuts — broken by hand or with a wooden mallet. It is beautiful, delicious, and fun to eat.

And believe it or not, it's also really easy to make!

Once you get the hang of making your own chocolate bark, you will love personalizing it with your favorite toppings. You can make this chocolate bark ahead of time and store it in the fridge until ready to serve.

Tester's Notes

This bark is so visually beautiful! I had a hard time finding just dried rose petals but was able to find rose tea instead, which is just dried rose buds. I took the rose buds and crushed them between my fingers to break the petals off.

I feel like this recipe is very adaptable to most any kind of nuts that you like — roasted, salted nuts would make a great contrast to the sweetness of the chocolate!

- Christine, March 2015

Dark Chocolate Bark with Pistachios, Rose Petals & Walnuts

Serves 12

9 ounces good-quality dark chocolate (you can use bars, chips, or chunks)
1/2 cup crushed shelled pistachios
2 tablespoons crushed dried rose petals
1/4 cup chopped walnuts

Line a large baking sheet with parchment paper, and set aside. Fill a saucepan three-quarters of the way up with water. Bring the water to a boil.

Find a metal bowl that fits snugly on top of the pot without touching the water below it. Place the chocolate into the metal bowl; if you are using chocolate bars, be sure to break the chocolate up into small pieces. Reduce the boiling water to medium heat, and place the bowl of chocolate over the simmering water.

Use a whisk to stir the chocolate constantly as it melts. Once the chocolate is melted, glistening and silky, remove from the heat and stir once more to ensure all is smooth. Pour the chocolate onto the prepared parchment-lined baking sheet, and use a spatula to smooth into an even layer. Sprinkle the pistachios, rose petals, and walnuts over.

Refrigerate on a balanced shelf in the fridge until completely cooled and hardened, about 2 hours. The bark can be made in advance and stored in the fridge for up to 2 weeks.

To serve, carefully peel away the parchment paper, place bark on a wooden board, and break it with a wooden mallet. Or, just break it up with your hands and place in a serving dish!

Recipe reprinted with permission.

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