Brew Choc Roasted Almond and Pistachio Chocolate Bark

Name: Thermomix recipe: Brew Choc Roasted Almond and Pistachio Chocolate Bark
Prep time: 5 min
Cook time: 15 min
Ingredients: 60 Grams almonds; 20 Grams Brew Choc; 1 Tablespoon cocoa powder; 50 Grams coconut oil; 2 Teaspoons vanilla bean paste; 1 Pinch pink salt flakes; 60 Grams pistachios, shelled; 400 Grams chocolate dark, in pieces; Generous Handfuls shredded coconut toasted; pink salt flakes to garnish

Makes a LOT Prep Time 5 minutes Cook Time 15 minutes Rated:

I needed chocolate and I needed it fast. I looked in my cupboards. I had Brew Choc...(I always have Brew Choc). I had nuts. I had the best Belgian chocolate around. I had coconut. I had a Thermomix. The race was on. This is the end result. Fast! (How fast can you melt chocolate?)

It didn't last long. I admit it...but I will end up making another batch for gifting. Because I can. Because it is delicious. Because I'm just like that! A chocolate gifter! From way back.

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Need

60 Grams almonds
20 Grams Brew Choc BUY
1 Tablespoon cocoa powder BUY
50 Grams coconut oil
2 Teaspoons vanilla bean paste BUY
1 Pinch pink salt flakes BUY
60 Grams pistachios, shelled
400 Grams chocolate dark, in pieces BUY
Generous Handfuls shredded coconut toasted
pink salt flakes to garnish BUY

Do

1: Line a large baking tray with paper, and spread almonds across paper.
2: Place almonds into cold oven set to 160℃ and bake 10-15 minutes or until starting to smell fragrant. Remove from oven and cool slightly. Increase oven temperature to 180℃.
3: Place Brew Choc granules, cocoa powder, coconut oil, vanilla and salt into Thermomix bowl and melt 3 min/37℃/speed 2.
4: Add toasted almonds and pistachios and mix 4 sec/Interval.
5: Return mixture to oven tray and roast 10 minutes, tossing occasionally until fragrant and starting to become crispy. Cool.
6: Meanwhile, place chocolate into a clean and dry Thermomix bowl and mill 10 sec/speed 10.
7: Melt chocolate 12 min/45℃/speed 1. Stop and scrape down as required. Continue to stir 5 min/speed 1.
8: Spread roughly 3/4 of the melted chocolate, using a palete knife onto a silpat or silicone mat. Top with the roasted nut mixture and then drizzle with remaining chocolate.
9: Working quickly, top chocolate with toasted coconut and a little pink salt. Allow to set at room temperature as long as possible. Transfer to the fridge when you just can’t wait any more!!
10: Break into pieces and store in airtight container in the fridge veggie drawer until use. (They will never look in there!)

Don’t say I didn’t warn you...one batch is never enough!

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!