Persian Inspired Dark Chocolate Bark with Pistachios and Dried Barberries

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A couple of weeks ago I had a friend visiting from out of town and decided to treat him to one of my favourite Persian restaurants in Toronto. Banu Restaurant is a unique experience as it differs from many Iranian restaurants in the city. Situated in downtown Toronto, Banu is modern and chic. The food is delicious and the restaurant is a celebration of Persian art and culture. There’s definitely a certain cool factor in the air and they make hands down the best kabab torsh in the city! It is my favourite place to take non-Persians for Persian food.

After an incredible meal, we tried their Soma chocolate platter for dessert – dark chocolate with nougat, barbarry and sumach. I fell in love and decided that I had to recreate a similar dish. In my version, I used barbarry and sumach but I paired it with pistachios and fleur de sel. The result is a delicious confection that is sweet, salty, sour and slightly bitter.  The sumach is optional but I believe that it adds a subtle citrus flavour that pairs wonderfully with dark chocolate.

Dark Chocolate Bark with Pistachios & Dried Barberries

200 g 70% Cocoa Dark Chocolate (I used Lindt dark chocolate)
1/4 cup coarsely chopped pistachios*
1/8 cup dried barberries
2 pinches of fleur de sel
pinch of sumach (optional)

Coarsely chop the chocolate.

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Put the chocolate in a microwave safe bowl and microwave for one minute. Stir and microwave in 20 increments, stirring in between until it’s melted (it took 1 minute 20 seconds total for me but it depends on your microwave). Be careful not to over cook  it as chocolate easily burns.

Pour the chocolate on a baking sheet lined with parchment. Pour and spread the chocolate so it roughly resembles an oval or a rectangle that is about 1/8 inch thick.

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Evenly sprinkle the pistachios and the dried barberries on the chocolate, followed by the fleur de sel and sumac.

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Put in the refrigerator for at least 30 minutes to set. When it is completely hard,  break the bark into pieces.

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Store pieces covered in the refrigerator. Serve them cold. Enjoy!

*use salted and roasted pistachios. It is preferable to use Iranian pistachios that you shell yourself.

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3 thoughts on “Persian Inspired Dark Chocolate Bark with Pistachios and Dried Barberries

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