
INGREDIENTS
200 g good-quality milk chocolate
65 g pistachio spread
25 g pistachio nuts, chopped
Pinch of sea salt
METHOD
- Temper the chocolate by placing it into a saucepan over medium-low heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Then, transfer the semi-melted chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
- Over a sheet of baking paper, spread half of the tempered chocolate out to a thickness of 5-7 mm, then allow to set at room temperature.
- Spread a thin layer of the pistachio spread over the set chocolate, leaving a small border around the edge.
- If required, reheat the remaining chocolate with a hairdryer, then spread it over the pistachio filling, careful not to mix the spread through the chocolate.
- Before the top layer of chocolate sets, sprinkle the chopped pistachios and sea salt over the surface.
- Place it in the fridge for 5 minutes to set, then break it into pieces.
Hints and tips
- Store in an airtight container for up to 12 weeks.
- Only break the bark into pieces when you are ready to eat it.
- Pistachio paste can be found at specialty stores, including Kirsten’s savourschool.com.au
APPLIANCE / FUNCTION

Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.