This pistachio almond chocolate bark is a simple yet indulgent treat made with only four wholesome ingredients.
Packed with plant-based protein, heart-healthy fats, and fiber, it’s a better-for-you dessert that satisfies sweet cravings without being overly heavy.
Dark chocolate pairs beautifully with crunchy almonds and pistachios, while a sprinkle of sea salt adds balance.
Quick to prepare and perfect for gifting or meal prep, it’s a treat you’ll want on repeat.
Pistachio Almond Chocolate Bark
Equipment
- 1 large sheet pan
- 1 Silpat mat or sheet of parchment paper
- 1 Microwave-safe mixing bowl
- 1 rubber spatula
Ingredients
- 12 ounces dark chocolate 70% cacao, chopped into pieces
- ⅓ cup pistachios lightly salted, roughly chopped (plus extra for topping)
- ⅓ cup whole almonds roughly chopped (plus extra for topping)
- Coarse sea salt for sprinkling
Instructions
- Prepare the baking surface: Line a large sheet pan with a Silpat mat or a sheet of parchment paper. This prevents the chocolate from sticking and ensures easy removal once set. Make sure you have enough space in your refrigerator or freezer to accommodate the pan later, as the bark needs time to chill and firm up.
- Break and portion the chocolate: Unwrap the chocolate bars and break them into smaller, even chunks. Smaller pieces melt more evenly and reduce the risk of scorching. Place the chocolate chunks into a dry, microwave-safe bowl. Any contact with water, even a small drop, will make the chocolate seize and become grainy.
- Melt the chocolate carefully: Heat the chocolate in the microwave in 30-second intervals. After each interval, remove the bowl and stir thoroughly with a rubber spatula, scraping down the sides to ensure all pieces melt evenly. Continue until the chocolate is fully melted, smooth, and glossy. The chocolate should feel warm but not hot; overheating can make it spread too thin and lose its shine.
- Mix in the nuts: Once melted, add the roughly chopped pistachios and almonds to the chocolate. Stir gently to coat all the nuts evenly, preserving their texture and crunch. Save a handful of nuts to sprinkle on top later for a decorative touch.
- Spread into a bark layer: Pour the nut-chocolate mixture onto the prepared sheet pan. Using a spatula, spread it into an even layer about ¼ inch thick. Distribute the mixture slowly to maintain consistency and avoid thin or uneven spots, which can break too easily when set.
- Add toppings and finishing touches: Sprinkle the reserved nuts evenly across the chocolate. Gently press them down so they stick. Lightly scatter coarse sea salt over the top to enhance flavor and balance the sweetness, creating a delightful sweet-salty combination.
- Chill until firm: Place the sheet pan in the refrigerator for about 45 minutes, or in the freezer for about 30 minutes if you want a faster set. The bark is ready when it is firm and no longer soft to the touch, ensuring a crisp snap when broken.
- Break into pieces and serve: Carefully peel the bark from the Silpat or parchment paper. Transfer to a cutting board or hold over a plate, and break it into rustic, uneven pieces by hand. Serve immediately, store in an airtight container, or package for gifting.
Notes
- Use high-quality chocolate with at least 70% cacao for the richest flavor and best texture. Milk or white chocolate can also work but will alter the intensity of the flavor.
- Always keep your utensils and bowl completely dry when melting chocolate. Even a tiny amount of water can cause chocolate to seize, resulting in a grainy texture.
- Roughly chop nuts to add crunch and visual appeal. Save a portion to sprinkle on top for a decorative finish.
- Spread the chocolate evenly on the pan to ensure uniform thickness. This helps the bark set evenly and makes breaking it into pieces easier.
- For a faster setting time, use the freezer for 25–30 minutes, but check frequently to avoid cracking.
Chef’s Secrets: Expert Techniques Revealed
Creating perfect chocolate bark is more about technique than ingredients.
Always melt chocolate gently in short bursts to maintain a glossy finish and avoid overheating.
Stir constantly to distribute heat evenly.
When incorporating nuts, fold them gently to preserve their texture rather than pulverizing them into the chocolate.
For extra flair, experiment with a sprinkle of flaky sea salt, dried cranberries, or even small pretzel pieces to add both flavor and a visual pop.
Using a Silpat mat prevents sticking and ensures a smooth underside, making the bark easier to handle and present beautifully.
Serving Suggestions: Delicious Ways To Enjoy
This nutty chocolate bark is incredibly versatile.
Serve it as an elegant dessert at dinner parties, slice it into bite-sized pieces for afternoon snacking, or package it in clear cellophane bags for gifts.
It pairs wonderfully with coffee or tea for a mid-afternoon treat, or alongside fresh berries to balance the richness of the chocolate.
You can also crumble it over yogurt or ice cream for a luxurious topping that adds crunch, sweetness, and a hint of saltiness.
Storage Tips: Keep Bark Fresh Longer
Chocolate bark stores best in an airtight container.
Keep it in the refrigerator for up to two weeks, especially if your kitchen is warm, to prevent melting.
For short-term storage in a cool kitchen, it can last 3–5 days at room temperature.
For longer preservation, freeze in freezer-safe bags for up to three months; allow it to come to room temperature before eating so it softens slightly without losing its crisp texture.
Avoid exposure to moisture or direct sunlight, which can cause bloom—a white, powdery film that affects appearance but not flavor.
Frequently Asked Questions
1. Can I use milk or white chocolate instead?
Yes! Milk or white chocolate can replace dark chocolate, but keep in mind that the flavor will be sweeter and less intense. The texture and setting time remain similar, but the salt and nut flavors may taste milder.
2. How do I prevent the chocolate from seizing?
Ensure your bowl and utensils are completely dry. Heat the chocolate gently in short bursts, stirring after each interval.
Avoid contact with water or steam, as even a small drop can cause chocolate to clump and harden improperly.
3. Can I use other nuts instead of almonds and pistachios?
Absolutely! Walnuts, pecans, cashews, or even pumpkin seeds can work. Choose nuts with a firm texture to maintain crunch. Toasting them lightly before adding enhances their flavor.
4. How should I store leftover chocolate bark?
Store in an airtight container. Refrigerate for up to two weeks or freeze for up to three months. Thaw at room temperature before serving to maintain the ideal snap and texture.
5. Can I add extras like dried fruit or seeds?
Yes! Dried cranberries, cherries, sunflower seeds, or pumpkin seeds are all great additions. Add them sparingly to avoid overpowering the chocolate flavor, and sprinkle some on top for visual appeal.
