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 at Port or Sherry
Equipment, smallware and tools: Medium bowl, sauce pan, paper candy cups, whisk.
Martin Yan
