- 1 pound dark chocolate (65-75%)
- 1 cup toasted pistachios
- 1/2 cup candied ginger, diced into 1/4-inch pieces
- 1 tablespoon flaky sea salt
Line a rimmed baking sheet with parchment paper.
Break dark chocolate into small pieces if using solid chocolate.
Place the chocolate in a clean, dry bowl and set the bowl over a pan of barely simmering water. Heat the chocolate in the bowl while stirring gently every so often until it is almost all melted (about 5-10 minutes). Remove the bowl from the pan and continue to gently stir until the chocolate is completely melted. If you need to return it to the pan of water be careful not to let the chocolate overheat.
Using a rubber spatula, spread the chocolate evenly over the parchment paper. There should be a thin enough layer that it will harden without thicker chunks. Sprinkle toasted pistachios, Ocean Spray® Craisins® Dried Cranberries and candied ginger on top of the chocolate. As a final touch, sprinkle with the salt. Refrigerate for 10 minutes or until completely solid. Break or cut into small pieces.
Recipe by Chef Will Gilson