Chocolate Bark

Ease of preparation: Medium
Yield: 8 servings

Ingredients:

10 ounces (283 g) 70% dark chocolate

¾ cup (180 ml) pistachios

¼ cup (60 ml) raisins

1 teaspoon (5 ml) flake salt

Method:

To temper the chocolate:

In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).

Remove from heat and stir in remaining chocolate.

Cool chocolate to 81 F (27 C).

Return the chocolate to the double boiler and heat to 90 F (32 C).

For the bark:

Pour chocolate onto a small baking sheet lined with parchment paper.

Sprinkle nuts, salt and raisins all over and gently press into the chocolate.

Allow bark to cool at room temperature until fully hardened and break to serve.