By Tannaz (@mullberyblvd)
With only five ingredients, this pistachio chocolate bark is crispy, delicious, and so easy to make. What sets it apart is the use of vermicelli rice noodles, which provide a thin, wafer like texture when fried. And because they are made solely from rice, they’re also naturally gluten-free.
INGREDIENTS:
- 10 Vietnamese fine rice vermicelli noodles (banh hoi)
- 1 cup shelled unsalted pistachio see post for substitutions
- ¼ cup neutral oil for frying
- 12 ounce bag of semi sweet chocolate chips
- ⅓ teaspoon course salt or more if desired
INSTRUCTIONS:
Fry the Vietnamese Fine Rice Vermicelli (Banh hoi)
- Pour enough oil into a small pan to create a 1-inch layer. Set the temperature to medium-high heat.
- Test the oil’s temperature by dropping a broken piece of the vermicelli sheet into the pan. The oil is ready when the dry noodles immediately start to sizzle and rise.
- Carefully add one vermicelli sheet to the hot oil. The sides will begin to curl within 30 seconds. Use tongs to gently push the sides down.
- The vermicelli will puff up and turn golden brown in approximately 45-60 seconds.
- Remove the vermicelli sheet and drain on a paper towel-lined plate.
Melt the Chocolate
- Place the chocolate in a microwave-safe bowl. Heat for 45-seconds, stir, and then continue to heat for 30 second intervals until 75% of the chocolate has melted.
Prepare the Nuts
- In a food processor or with a knife, roughly chop the pistachios (nuts). It’s okay to have some small pieces and some larger ones.
Assemble the Bark
- Place the fried vermicelli noodles on a parchment paper-lined quarter baking sheet. Break them into smaller pieces if necessary to cover the baking sheet completely.
- Pour the melted chocolate evenly over the fried rice sheets in a thin layer, reserving a few tablespoons for the final decoration.
- Spread the nuts in an even layer on the chocolate.
- Drizzle the reserved melted chocolate over the pistachios. Sprinkle with salt.
Set and Serve
- Place the assembled bark in the freezer for 10 minutes to set.
- Remove from the freezer and let it sit on the counter for 5 minutes before cutting into pieces.
Enjoy your delicious pistachio chocolate bark!
Similar Articles to This Post
