Cranberry and Pistachio Dark Chocolate Bark
and first look at my recipe in Go Gluten Free Magazine!
Posted By Savita
Sharing with you, an easy, simple, and guilt free way to enjoy a little sweet treat after dinner! Sounds interesting! Isn't it? Dark chocolate with sweetness of dried cranberries, crunch of pistachio nuts, and little hint of salt, is my favorite way to serve some not-so-sweet and guilt-free sweet after meal (especially after dinner)!
I love dark chocolate, first for taste and second for the anti-oxidants! plus, no added sugar, cranberries, pistachios and just hint of salt! What not to like? Also, I make these bark, a little thin than usual verity to keep less calories per serving (just thick enough to hold the good stuff and that is it!)
Now, why am I sharing chocolate and cranberries treat at this time of year? Well.. well.... two reasons!
First, do you really need a season or a reason to devour some chocolate with cranberries?? I don't think so :))
Second, you know, we have a tradition in my home, when we share a good news, we always bring some sweets to eat. So, I thought, I will bring you some sweet chocolate bark and share the news of my recipe making to Go Gluten Free Magazine's Spring 2015 Edition!!
I'm excited to see my recipe. Here is a peak for you!
Go Gluten Free, is quarterly magazine which focuses on bringing ton of gluten free, healthy, scrumptious, and easy recipes to cook every season of the year. Gluten free diet is specially important for anyone with Celiac disease. Celiac disease is a challenging health issue which can be overwhelming for some at first place. When diagnosed with celiac disease, one's body cannot digest wheat gluten. An early detection and diet-regulation can help celiac patients get their life back on track. and a magazine dedicated to gluten free cooking, like Go Gluten Free, can really helpful in such case. It can help you stay away from gluten and still enjoy a healthy and no-boredom (same old food, same old food) lifestyle.
When, Kari Windes, Editor (New American Homesteader, Go Gluten Free, YUM for Kids) approached me to publish my Creamy Tomato Soup recipe in their Go Gluten Free, Magazine! I was overjoyed!
First, the excitement of a recipe making to a magazine is great achievement for a food blogger! Second, contributing to a magazine which focuses on making gluten free living easier and comfortable, is sure a reason to be proud!
I'm really thankful to Kari for giving me this opportunity!
Friends! Go and buy a copy of this magazine!! Try 112 gluten free recipes with tips, wisdom from experts, and ideas for easy gluten free entertaining!!
Now... before I forget, let me sum up this easy Chocolate Sweet Treat for you:
1. Lite and Sweet, this dark chocolate bark is packed with anti-oxidants from cranberries and chocolate.
2. Perfect for gluten free sweet treat, just make sure to check the label of chocolate for gluten free.
3. Stored in air-tight container, dark chocolate bark stay good in refrigerator for up-to month.
4. Also great for gifting. Chocolate bark is a plain canvas, you can add any toppings you like and make it your own!
So make some chocolate bark and enjoy a gluten free sweet-treat, straight from my kitchen to yours!
Cranberry and Pistachio Dark Chocolate Bark
- Chocolate Bark
- 0.5 lbs Chocolate Chips (8 ounce dark (70%) chocolate chips/log)
- 1/4 Cup Cranberries (dried, sweetened)
- 1/4 Cup Pistachio (raw or toasted, rough chopped)
- 1/2 tsp Salt (sea salt or pink salt or flaks kosher salt, per taste)
1. If using chocolate log, chop it into small pieces (very important or chocolate will not melt evenly. Chips always melt great.) You can use double-boiler, I often melt chocolate in microwave in microwave safe container. First 20 seconds, then stir once and then 10 seconds again, 2 times with stirring in-between, or until chocolate has melted.2. Spray a sheet tray with cooking spray, then line a parchment paper hanging from two sides.Additional Notes: Oil spray holds the parchment paper on sheet tray while you spread chocolate.
3. Spread melted chocolate on the parchment paper and smooth the top with a off-set spatula or a small silicon spoon.4. Spread chopped dried cranberries, rough chopped pistachios on the top evenly, then sprinkle some salt. Leave in fridge to set for 30 minutes.
5. After 30 minutes, chocolate bark will be fully set.6. Break the bark into small pieces using knife. Refrigerate in an air-tight container until ready to use!
Savita's Recipe Notes:
Recipe doubles easily. Make some extra and refrigerate for a little indulgence after meal!!
Always check chocolate label to ensure it is vegan. In vegan chocolate chips/block, cocoa butter is used instead of regular dairy butter.
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