Dark Chocolate Bark with Rose Petals, Pistachios & Walnuts


Preparation info

  • Difficulty


  • Serves


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

I am always looking for a showstopping dessert that will wow company, and this recipe does just that. A sheet of silky chocolate bark is sprinkled with bright green crushed pistachios, light pink rose petals, and crunchy walnuts, then broken into pieces. To crush the pistachios, place them in a plastic bag, seal tightly, and strike with a wooden mallet or a rolling pin. This chocolate bark is beautiful, tasty, and fun to eat. And believe it or not, it’s also easy! Once you get the hang of making your own chocolate bark, you will love personalizing it with your favorite toppings. You can prepare the bark ahead of time and store in the fridge until ready to serve.


  • 9 oz (280 g) dark chocolate (bars, chips, or chunks)
  • ½ cup (2 oz/60 g) crushed unsalted pistachios
  • 2 tablespoons crushed dried rose petals
  • ¼ cup (1 oz/30 g) chopped walnuts


Line a baking sheet with parchment paper.

If you are using chocolate bars, break them into small pieces. Put the chocolate in the top pan of a double boiler over (not touching) simmering water and heat, stirring often with a heat-resistant spatula, until melted and smooth. Let cool for 3 minutes.

Pour the chocolate onto the prepared baking sheet and use a spatula to smooth into an even layer. Sprinkle the pistachios, rose petals, and walnuts evenly over the chocolate. Place the baking sheet on a level shelf in the fridge until the bark is completely cooled and hardened, about 2 hours. The bark can be covered and stored in the fridge for up to 2 weeks.

To serve, carefully peel the bark off the parchment paper, place it on a wooden board, and break it into pieces with a wooden mallet, or break it up with your hands. Place in a serving dish.