Dark chocolate, pistachio and cranberry bark

Recipes Lindsay Evans. Styling Mari Loewen. Photography Ross Cornish.


16 ounces bittersweet chocolate, chopped

16 ouncesmilk chocolate, chopped

1 cup shelled pistachios, toasted, roughly chopped

1 cup dried cranberries


Line a baking sheet with parchment paper.Place bittersweet chocolate in a double boilerat low heat to melt, stirring constantly until smooth.Remove from heat and allow to cool slightly; addhalf the pistachios and cranberries and stir tocombine. Pour mixture onto baking sheet andspread in an even layer. Chill for 1 hour until set.Using the same method, meltmilk chocolate andadd remaining pistachios and cranberries.Spread mixture evenly over chilled bittersweetbark. Chill until set, about 2 hours.Break into irregular pieces beforeserving or packaging.