White Chocolate with Zing

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Master Chef
Jan 27, 2011
Karen makes an addictive recipe with white chocolate, pistachios, pink salt and Carolina Reaper flaked. It is really good. The Reaper flake is used very sparingly.


Executive Chef
Feb 20, 2011
Don't really have a recipe. I just kind of eyeball it, but here's a rough one.



6 oz white chocolate or you could use any chocolate you prefer
1/2 cup shelled pistachios, coarsely chopped
3/4 tsp pink salt
1/8 to 1/4 tsp Carolina Reaper flakes OR Ghost OR Scorpion flakes depending on your spice tolerance, optional

Additional optional toppings:
1/2 cup dried cherries OR cranberries, cherries may need a light chop


Melt the white chocolate using a double boiler or in the microwave in a microwave safe bowl until melted and smooth. Stir in the nuts and optional toppings if using, reserving a few of each for garnish. Remove the double boiler insert, dry the bottom with a dish towel, then use a spatula to scrape the chocolate out onto a parchment paper lined cookie sheet. Spread out to desired thickness, 1/8 inch to 1/4 inch generally. Sprinkle with reserved nuts and dried fruits. Sprinkle the pink salt evenly over the chocolate, as well as the chile flakes/powder. Place in refrigerator until hard, then break up into desired size pieces. Store in a plastic bag or container in the refrigerator until needed.
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