This delicious addition to any desert is delightful. It’s so easy and yet your guests will think you slaved over them!
- 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 overheating 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.
