300gdark/milk/white chocolate or chocolate chipsI use Belgian 70% dark chocolate
120gunsalted pistachiosroughly chopped
120gsoft dried cranberrieschopped
a handful of almond flakesoptional
sea salt flakes
Instructions
Place ⅔ of chocolate chips in a heat-proof bowl over a pan of simmering water. Stir the chocolate until melted, then take off the heat and stir in the remaining chocolate chips.
Pour the melted chocolate over a baking sheet covered with parchment paper or cling film.
Top with pistachio, almond and cranberries, and sprinkle with sea salt.
Allow to set for 1-2 hours, then break into pieces and serve.
Notes
How to store chocolate bark: Place the chocolate bark into a air-tight container and store in the fridge for up to 1 week.