Ingredients with Measurements:
- 12 oz dark chocolate chips
- 1/4 cup dried sweet violet petals
- 1/4 cup chopped pistachios
- 1/4 tsp sea salt
Special equipment needed:
- Double boiler or microwave-safe bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a double boiler or microwave-safe bowl, stirring occasionally until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
4. Sprinkle the dried sweet violet petals, chopped pistachios, and sea salt over the melted chocolate.
5. Place the baking sheet in the refrigerator for 30 minutes or until the chocolate has hardened.
6. Once the chocolate has hardened, break it into pieces with your hands or a knife.
7. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Refrigerator temperature
Serving size:
Makes about 12 servings
Nutritional information:
Calories per serving: 200
Total fat: 14g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 18g
Dietary fiber: 3g
Total sugars: 11g
Protein: 3g
Substitutions for ingredients:
- Dark chocolate chips can be substituted with milk chocolate chips or white chocolate chips.
- Dried sweet violet petals can be substituted with dried lavender petals or rose petals.
- Chopped pistachios can be substituted with chopped almonds, hazelnuts, or walnuts.
Variations:
- Add a pinch of cinnamon or cardamom for a warm and spicy flavor.
- Use different types of nuts or dried fruits for a different flavor and texture.
Tips and tricks:
- Make sure to spread the melted chocolate evenly on the baking sheet to ensure that the toppings are evenly distributed.
- Use a sharp knife to break the chocolate bark into pieces.
- Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the chocolate bark on a platter or in a decorative box.
Garnishes:
Garnish with additional dried sweet violet petals or chopped pistachios.
Pairings:
Pair with a glass of red wine or a cup of hot tea.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
- If the chocolate is too thin, add more chocolate chips and melt again.
Food safety advice:
Make sure to use food-grade dried sweet violet petals.
Food history:
Chocolate bark originated in the United States in the early 1900s.
Flavor profiles:
This sweet violet chocolate bark has a rich and decadent chocolate flavor with a floral and nutty undertone.
Serving suggestions:
Serve as a dessert or a sweet snack.
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