Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 12 oz Semi Sweet Chocolate
- 12 oz Dark Bittersweet Chocolate
- 6-8 oz White Chocolate
- 1-2 tbsps. Coconut Oil
- 4-5 tbsps. Coconut flakes
- 1/2 cup Dried cherries
- 1/4 cup Salted Pistachios – toasted and roughly chopped
- 2-3 pinches good Sea Salt
Directions
- Toast pistachios in a 375 degree oven for 5-6 minutes or until fragrant. Line a sheet pan with parchment paper. Set aside.
- Melt your semi sweet and dark chocolate in a medium-sized bowl over a double boiler (simply a bowl set atop a large pot of simmering water). Once melted remove from the pot and set aside.
- Melt white chocolate & coconut oil in a separate small bowl using the same double boiler technique.
- Spread melted chocolate 1/4 inch thick on the parchment lined sheet pan. Sprinkle evenly with the coconut flakes, cherries, pistachios & sea salt.
- Drizzle melted white chocolate all over and in differents spots. Allow to sit at room temperature or in your refrigerator until it hardens up.
- Break into shards or large pieces and serve after dinner with an espresso or bubbly. Enjoy!
