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Pistachio & Salt Bark

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.3694
Energy (kCal)1559.2278
Carbohydrates (g)151.1768
Total fats (g)98.8267
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a baking sheet with parchment paper. Place in the refrigerator. | 2. Melt the dark chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water – the bowl should not touch the water). Take care not to overheat the chocolate. | 3. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge. | 4. Spread the chocolate in a thin layer on the parchment paper lined baking sheet. Place in the fridge to harden, about 10 to 20 minutes. | 5. In a clean bowl, melt the white chocolate over a bain-marie. | 6. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge. | 7. Spread the white chocolate in a thin layer on first layer of milk chocolate. | 8. Sprinkle pistachios and coarse salt on to the still soft white chocolate. If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon. | 9. Place in the fridge to let harden completely, about 1 hour. | 10. Store in the refrigerator. Remove a few minutes before serving. Bark should last a week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark chocolate 4 ounces 630.4927 68.5944 6.2822 36.7409
    white chocolate 4 ounces 611.2151 67.17699999999999 6.6565 36.3894
    pistachio 2 ounces roasted chopped 317.52 15.4054 11.4307 25.6964
    salt 1 teaspoon coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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