Pistachio Chocolate Candy Bars

Pistachio Chocolate Bars


16 pieces


8 oz / 225 g dark chocolate

2/3 cup / 85 g pistachio, roasted

¼ cup / 40 g candied ginger, coarsely chopped

¾ cup / 20 g puffed rice cereal

¼ tsp / 0.5 g Chinese five-spice powder


For sprinkling:

1 tbsp / 9 g pistachios, crushed

½ tsp / 2 g coarse sea salt


In a double boiler over gently simmering water, melt chocolate. Remove chocolate from heat. Add pistachios, candied ginger, rice cereal and five-spice powder to the melted chocolate. Gently fold to combine.

Spoon heaping mounds into prepared paper candy cups, or onto parchment paper. Slightly flatten.


For sprinkling:
Sprinkle crushed pistachio nuts and coarse sea salt over each mound. Let chocolate set at room temperature.


Suggested Wine Pairing: Dessert wine such as Port or Sherry


Equipment, smallware and tools: Medium bowl, sauce pan, paper candy cups, whisk.

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