Description
A beautiful no-bake chocolate bark with rich dark chocolate, delicate swirls of white chocolate, crunchy pistachios, edible dried rose petals, and a light touch of flaky sea salt.
Ingredients
Scale
- 12 ounces dark chocolate, finely chopped or dark chocolate chips
- 2 ounces white chocolate, finely chopped or white chocolate chips
- 1/3 cup shelled pistachios, roughly chopped
- 1 tablespoon edible dried rose petals, lightly crushed
- 1/4 teaspoon flaky sea salt
Instructions
- Line a small baking tray or flat plate with parchment paper and clear space in the refrigerator.
- Melt the dark chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Melt the white chocolate separately until smooth.
- Pour the melted dark chocolate onto the prepared tray and spread into an even layer about 1/4 inch thick.
- Drizzle the melted white chocolate over the dark chocolate and swirl gently with the tip of a knife or skewer.
- Sprinkle the chopped pistachios, crushed rose petals, and flaky sea salt evenly over the top.
- Refrigerate for about 30 minutes, or until fully firm.
- Break into rustic pieces or slice into neat shards, then serve or store chilled.
Notes
- Use culinary-grade edible dried rose petals only.
- Keep all bowls and utensils dry so the chocolate melts smoothly.
- For deeper nutty flavor, lightly toast the pistachios before adding them.
- Store pieces in an airtight container in the refrigerator for up to 2 weeks, with parchment between layers.