Chocolate Pistachio Bark with Whiskey Candied Orange Peel

Ingredients

Whiskey Candied Orange Peel:

Chocolate Pistachio Bark:

  • 10 oz dark chocolate (70% cacao), melted
  • ¼ cup shelled pistachios, chopped
  • whiskey candied orange peel
  • ¼ tsp sea salt

Directions

Whiskey Candied Orange Peel:

  1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.
  2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.
  3. Place 1/2 cup sugar in a saucepan with 1/2 cup Cask & Crew Orange Roasted whiskey; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes.
  4. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove strips from syrup with a slotted spoon onto a wire rack. Let cool 1 hour. Toss in white sugar to coat.

Chocolate Pistachio Bark:

  1. Lightly coat a rimmed baking sheet with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer. It shouldn’t spread to the edges.
  2. Sprinkle with pistachios, orange peel and sea salt. Rest on counter top at room temp until completely set, about 2 hours. Peel off parchment, and break into pieces.

Join Our Crew

Hang with our crew and stay connected to amazing cocktails, great whiskey insights, creative recipes, crew happenings, storytelling… just about everything it means to part of a #truecrew.