Raspberry and Blueberry Dark Chocolate Bark
it or leave it, but Petit Verdot loves dark chocolate and raspberries
and blueberries love Petit Verdot. If you are not a wine with chocolate
kind of person, give this a shot, it may just change your mind. The
chocolate bark cuts through the heavy tannin in the Petit Verdot while
the berries pull all of the luscious fruitiness from the wine. This
recipe is quick so you can linger over a glass of Petit Verdot while
you savor the flavor of the chocolate.
12 ounces dark chocolate, chopped, divided (use a good quality dark chocolate with at least 60% cacao)
3 tbsp dried blueberries
3 tbsp dried raspberries
3 tbsp shelled unsalted pistachios, coarsely chopped
2/3 (8 ounces) of the chocolate in a microwave-safe bowl in 15 second
intervals, stirring well after each interval, until nearly melted,
around 2 minutes total. Stop microwaving and stir until completely
smooth. Add the remaining 1/3 (4 ounces) of unmelted chocolate stir
until combined and melted.
Lay out a large sheet of parchment on
a flat work surface. Pour the melted chocolate onto the parchment and
spread into a thin, even layer using an angled icing spatula, if you
have one, otherwise use any other means that produces the same result.
Disperse dried blueberries, raspberries, and pistachios quickly over the chocolate before it sets.
Leave chocolate to set fully, about 45 minutes. Break into randomly sized pieces and enjoy with Petit Verdot.