Pistachio Chocolate Recipe - Kosher

Servings: 12
Yield: About 12 pieces (1-inch squares each)
Prep Time: 15 minutes
Cook Time: 10 minutes (plus cooling)
Difficulty: Medium
Cooking Vessel: Double boiler or heatproof bowl over a saucepan

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Ingredients

• 200 g (7 oz) kosher dark chocolate (70% cocoa)

• 50 g (1.75 oz) unsalted roasted pistachios, shelled and chopped

• 1 tbsp kosher coconut oil (optional, for smoother chocolate)

• 1 tsp kosher vanilla extract

• Pinch of kosher salt

• Optional: 10 g (0.35 oz) pistachio dust or finely chopped pistachios for garnish

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Instructions

1. Prepare the pistachios:
   Chop the roasted pistachios into small pieces. Set aside some for garnish if desired.

2. Melt the chocolate:

   • Set up a double boiler: fill a saucepan with a few inches of water, bring to a simmer, and place a heatproof bowl on top (bowl should not touch the water).

   • Add the chocolate and coconut oil to the bowl. Stir continuously until fully melted and smooth.

3. Add flavorings:
   Remove the bowl from heat. Stir in vanilla extract and a pinch of salt.

4. Mix in pistachios:
   Fold the chopped pistachios into the melted chocolate evenly.

5. Pour and set:

   • Line a small baking dish (6x6 inches / 15x15 cm) with parchment paper.

   • Pour the chocolate mixture into the dish and spread it evenly.

   • Sprinkle reserved pistachios or pistachio dust on top for decoration.

6. Cool and cut:
   Let the chocolate set at room temperature for 1–2 hours or in the refrigerator for 30–45 minutes.
   Once set, lift out the parchment paper and cut into squares.

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Nutritional Information (per piece, 12 pieces total)

• Calories: 130 kcal

• Fat: 10 g

• Saturated Fat: 3 g

• Carbohydrates: 9 g

• Sugar: 6 g

• Protein: 3 g

• Fiber: 2 g

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Dietary Adaptations

• Vegan: Use vegan dark chocolate and coconut oil.

• Nut-Free Version: Replace pistachios with roasted pumpkin seeds (ensure kosher certification).

• Sugar-Free: Use a kosher-certified sugar-free chocolate alternative.

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Tips & Troubleshooting

• Avoid seizing: Ensure no water gets into the chocolate while melting. Even a few drops can cause it to seize.

• Smooth chocolate: Adding coconut oil helps achieve a glossy finish and easier pouring.

• Even distribution: Stir pistachios gently to avoid breaking them too much.

• Storage: Keep in an airtight container at room temperature for up to 2 weeks or in the fridge for 1 month.

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Serving Suggestions

• Serve as a dessert platter piece with coffee or tea.

• Crumble over ice cream or yogurt for a pistachio-chocolate topping.

• Package in small boxes or bags as a kosher gift treat.

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Notes

• For a more decadent version, layer white chocolate and dark chocolate with pistachios.

• You can lightly toast pistachios in a dry pan to enhance their flavor.

• Ensure all ingredients, especially chocolate, are certified kosher.

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