End of the year means holidays and entertaining, and friends and family. With all this going on festive time can get expensive. Last year I started a new tradition – homemade hostess gifts using candied nuts and flavoured sugar. And these were so well received by my friends that I decided to continue the tradition this year.
When Lindt Chocolate invited me to meet with one their Maîtres de Chocolatiers and learn about chocolate I knew I had to say YES! The experience was amazing. I learnt that not only does Lindt Chocolate make glorious chocolate, they are also committed to a high standard of ethics and sustainability. That means the chocolate that you buy is delicious AND its giving back to the people who deserve it – the farmers.
After the session I came away filled with inspiration, as well as tips and techniques for working with chocolate. I also came away with Lindt’s holiday magazine that is filled with delicious recipes, stories and holiday tips, along with gift ideas that include Lindt chocolate. Yum!
Did you know:
- When tempering chocolate do not let the melted liquid reach a temperature higher than 33 degrees.
- Use Silpat instead of parchment paper – it will be easier to handle the chocolate.
- When making chocolate bark use chocolate with cacao no more than 70%, the flavour will be unbeatable.
And boy were they right! One of the recipes in the Lindt Holiday magazine was for Lindt Chocolate bark – just what I needed for homemade hostess gifts.
Pistachio Chocolate Bark With Himalayan Pink Salt
You can see the entire recipe at Lindt the Season or in Lindt’s holiday magazine (available at locations across Canada). I switched the toppings though and went with plain roasted pistachios and a sprinkle of Himalayan Pink Salt.
Tips From My Kitchen
- Ideally one needs a double boiler to temper chocolate. Since I don’t have one I put together a make-shift solution – a small Pyrex glass bowl fixed on top of a pan with boiling water. Don’t let the bowl touch the boiling water otherwise the chocolate will seize.
- I tried different toppings – candied orange peels and nuts were by far my favourite. Experiment with the flavours you like and customize the recipe with your favourites.
If homemade hostess gifts and this Chocolate bark isn’t your thing then I bet this is.
Lindt Canada is offering one lucky reader this Lindt Chocolate Giveaway.
The giveaway is open to Canadian residents (outside of QC) over 18 years . The contest closes on Friday, December 23rd 2016. Please read the contest entry details below.
Disclaimer: This post has been sponsored by Lindt Chocolate but the narrative and opinion is mine.