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1
Line a baking sheet with parchment paper.
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2
Place in the refrigerator.
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3
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).
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4
Take care not to overheat the chocolate.
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5
Once the chocolate is melted set it aside to cool just slightly, about one minute.
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6
Remove the baking sheet from the fridge.
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7
Spread the chocolate in a thin layer on the parchment paper lined baking sheet.
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8
Place in the fridge to harden, about 10 to 20 minutes.
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9
In a clean bowl, melt the white chocolate over a bain-marie.
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10
Once the chocolate is melted set it aside to cool just slightly, about one minute.
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11
Remove the baking sheet from the fridge.
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12
Spread the white chocolate in a thin layer on first layer of milk chocolate.
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13
Sprinkle pistachios and coarse salt on to the still soft white chocolate.
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14
If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon.
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15
Place in the fridge to let harden completely, about 1 hour.
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16
Store in the refrigerator.
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17
Remove a few minutes before serving.
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18
Bark should last a week.
