White chocolate pistachio bark

Cut your parchment paper to fit your ½ sheet pan.

Grease the parchment paper with nonstick spray.

Set aside.

Fill a small pot a quarter of the way with water and get a clean stainless steel bowl that fits over the top.

Be careful to NOT let any water get into the bowl.

Tempering the chocolate is not necessary but if you desire a shinier chocolate you can (the process of preparing couverture for dipping, coating, molding, and other purposes is called tempering*) keep the water on medium low to prevent over heating the chocolate. Place the chocolate into a bowl and slowly melt it.

Keep an eye on the chocolate so that it doesn’t get too hot and become hard and dull. Add in the pistachios & cayenne and lightly mix.

Spread over the parchment paper using a greased spatula and let cool until hardened. Once it is hardened break it into many pieces.