This is a special blog post and episode of “Cook With Chef Pri at 3,” because we have MUCH to celebrate! This whole year has been so difficult for many of us, including myself and my family. I think most of you know that I lost my Aai (maternal grandmother) in Belgaum, India to COVID-19. It’s been very difficult and heartbreaking, especially for my Mummy. We wish things were different, we wish we could go back and change things, and most importantly, we wish we could have been there for my Aai. But, like everything in life, there is always going to be ups and downs. And in order for any good to happen in this world, we need to think positively, have hope and move forward.

So that is why this recipe and post is all about celebration! Firstly, celebrating Diwali – one of India’s biggest Hindu festivals – translating into the Festival of Lights. This festival signifies Rama defeating the demon Ravana, signifying the victory of light over darkness. It is considered our New Year, in a way. Diwali is very important to my family and most Indian families and is becoming more recognized and significant in America.

Secondly, we are celebrating our new President and VP Elect Joe Biden and Kamala Harris! FACK YEA! We are especially celebrating the fact that we FINALLY have a women, a Black woman AND a South-Asian woman in the White House! How awesome is that?!

For these special occasions, I have create a simple, yet elegant and sparkly treat: Dark Chocolate Rose Pistachio Bark with Sea Salt & Cardamom. You will certainly impress your family and friends with it – trust me! It’s a show stopper!!

Dark Chocolate Rose Pistachio Bark:

• 1 1/2 cups dark or semi-sweet chocolate chips – I used Enjoy Life Vegan Chocolate
• 1/2 tsp coconut oil – I used Whole Foods Brand
• 1/2 tsp freshly ground cardamom
• 1/4 tsp rose essence – I used this Indian brand Viola Brand Essence
• 1/4 cup unsalted pistachios roughly chopped
• 1/4 cup dried rose petals
• flakey sea salt
• edible glitter – optional

1. First let’s get our toppings ready. Using a mortar and pestle, grind your cardamom seeds until finely ground. They will be very fragrant. Set aside. Roughly chop up your pistachios and set aside. Have your dried rose petals, flakey sea salt, and edible glitter ready to go. Line a baking sheet with parchment paper and also set aside by your toppings.

2. Setup your double boiler. Place a heavy bottom pot on the stove. Fill it with water about 3/4 way up the pot. Before turning on the stove, place a glass bowl over the pot. Make sure it DOESN’T touch the water. It should fit snug on the pot and be close to the water (about 1/2 inch away) but not touch it. Then turn the stove on low. Once the water is slowly simmering, place the bowl on top. Add in your chocolate chips, coconut oil, and rose essence. Use a whisk or silicone spatula, start mixing slowly and the chocolate will start melting. Monitor the water – if it starts boiling too much, lower the flame. Continue whisking vigorously. It should become smooth and shiny. Once smooth, add in 1/4 tsp of your ground cardamom, mix in and remove from the heat.

3. Immediately pour your melted chocolate onto your parchment lined baking sheet. Using a spatula, spread out into a thin layer. I like my bark thin, so I spread it out until pretty thin – leave thicker, if that’s what you prefer. While it’s still melty and warm, top with your chopped pistachios, rose petals, remaining ground cardamom, flakey sea salt, and edible glitter. Make sure to evenly spread around the chocolate.

4. Set in the fridge for about 30 minutes until it’s completely solidified and set. Once set, using a sharp knife, cut into triangle, squares – any shape you’d like! Once cut, place back in the fridge to cool and set for another 30 minutes.

5. Serve and chomp! This is great as a gift too!