1. Line a baking sheet with parchment paper. Place in the refrigerator. 2. Melt the dark chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water – the bowl should not touch the water). Take care not to overheat the chocolate. 3. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge. 4. Spread the chocolate in a thin layer on the parchment paper lined baking sheet. Place in the fridge to harden, about 10 to 20 minutes. 5. In a clean bowl, melt the white chocolate over a bain-marie. 6. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge. 7. Spread the white chocolate in a thin layer on first layer of milk chocolate. 8. Sprinkle pistachios and coarse salt on to the still soft white chocolate. If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon. 9. Place in the fridge to let harden completely, about 1 hour. 10. Store in the refrigerator. Remove a few minutes before serving. Bark should last a week. ---------------------------------------------------------------------------
Nutrition
Ingredients
