Crio Roasted Almond and Pistachio Chocolate Bark

by Tenina Holder

I needed chocolate and I needed it fast. I looked in my cupboards. I had Crio Bru...(I always have Crio Bru). I had nuts. (Heck I WAS 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?)

I was munching on it pretty quickly. Pretty damned quickly in fact. I had to stop. It was too tempting...I broke it into pieces and hid it from myself. It was no good, I knew where to find it. There is none left. NONE...but I may make another batch. Before Easter. This is sooo much better than anything I could purchase. Hoppy Easter to me...seriously. (And to you...of course!)

Need

  • 1 Cup almonds
  • 50 g Crio Bru Crio Bru granules (dark roast was my preference for this one) BUY
  • 2 tbsp cacao powder
  • 50 g pure coconut oil
  • 2 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 1 Pinch Pink Salt Flakes pink salt flakes BUY
  • 1 Cup pistachios, shelled
  • 400 g dark chocolate, in pieces
  • Generous Handful flaked or shredded coconut, toasted
  • Pink Salt Flakes A few pink salt flakes for 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 Crio Bru granules, cacao powder, coconut oil, vanilla and salt into Thermo 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 Thermo bowl and mill 10 sec/speed 10.

7  

Melt chocolate 15 min/37℃/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!)

More

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

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