Ruby-Passionfruit Bark, with Pistachios
These are pretty perfect. I love that I’ve found a good use for the off-cuts from the trays of passionfruit marshmallows, and the way they complement the tang of ruby chocolate? Mmm…. I did these with cashews before, which are tasty, but I love the tiny little edges of green contrasting the pink and white on the pistachios. The pink-green-white colors make it very tropical-Christmas appropriate, I think. I didn’t really measure, so this is only an approximate recipe, but hopefully enough to give you a sense of it.
1. Melt ruby chocolate chips in a microwave at half power, stirring until liquid and smooth.
2. Gently stir in chopped passionfruit marshmallow bits and chopped pistachios. (Recipe for passionfruit marshmallows at the Serendib Kitchen site.)
3. Spread on a sheet of parchment paper and let set (faster in the fridge). Cut into pieces, sprinkle with flake salt, and serve!