Pistachio Chocolate Candy Bars
Yield
Ingredients
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
Instructions
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.
Martin Yan
