Blueberry, coconut and pistachio chocolate bark

    12 min

    A chocolate bark that's as pretty to look at as it is to eat. You can vary the toppings by using other freeze-dried berries, such as raspberries, or going for dried cranberries, cherries or currants.


    Greater London, England, UK
    2 people made this

    Serves: 8 

    • 350g dark chocolate, chopped
    • 3 tablespoons roughly chopped pistachio nuts
    • 3 tablespoons freeze-dried blueberries
    • 1 tablespoon coconut flakes
    • 2 teaspoons orange zest (optional)

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Place 225g of the dark chocolate in a microwave-safe bowl. Microwave at 800 watts for 20 seconds at a time, stirring after each 20 second interval. Once chocolate is nearly melted, but a few chunks remain, stop microwaving and stir till completely smooth. Add the remaining 125g of unmelted chocolate. Stir well till all the chocolate has melted (adding the unmelted chocolate tempers the mixture, and along with stirring results in a glossier finish).
    2. Lay out a large sheet of baking parchment or greaseproof paper on a level work surface. Prepare your toppings and set aside.
    3. Pour the melted chocolate onto the parchment. Using a spatula or fish slice, spread the chocolate evenly till very thin, no thicker than a pound coin.
    4. Working quickly, to avoid having the chocolate set, scatter toppings evenly over the chocolate.
    5. Leave the chocolate to set fully. Once set, break into randomly sized pieces and store in an airtight container.


    Use a good quality dark chocolate with at least 60% cacao for best results.


    Blueberry, coconut and pistachio chocolate bark
    Blueberry, coconut and pistachio chocolate bark

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