Package this up for a great hostess gift. It should also come with a warning – you won’t be able to stop at one piece!






Skill level

Average: 4.3 (4 votes)


Vanilla salt

  • 1 vanilla bean
  • 2 tsp flaky sea salt



  • 2 cups sugar
  • 1 cup water
  • 2 tbsp liquid glucose
  • 15 g butter, melted
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla salt
  • 200 g dark chocolate, melted
  • 1 cup pistachio kernals
  • 1 tsp vanilla salt (extra)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1 slab

Grease a 20 cm x 30 cm slice pan and set aside.

To make vanilla salt, cut vanilla pod in half lengthways and scrap the seeds from the pod into a bowl. Lightly rub the vanilla seeds through the salt and set aside.

In a saucepan dissolve sugar in water, add glucose and stir over a medium heat until sugar has dissolved. Bring to the boil and cook without stirring (stirring a boiling sugar syrup will cause it to crystallise), until mixture is golden brown. Remove from heat and stir in the butter, bicarbonate of soda and vanilla salt.

Pour into slice pan and allow to completely cool. Once cold remove from the pan, spread over melted chocolate and sprinkle with pistachios and vanilla salt.

Allow chocolate to set before breaking in to bite-size pieces.


• Vanilla salt is available from Simon Johnson’s or you can make your own. Alternately, just use flaky sea salt.  The unused vanilla pod can be placed in a container with some sugar, allow it to infuse to your own liking and you’ll have delicious vanilla sugar to use in baking. The pod can also be removed from the sugar and used to infuse custard.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.