Pistachio Chocolate Candy Bars
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
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.
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.