Ingredients

The following ingredients have 4 Servings
  • 3 lb. good-quality 70% cocoa chocolate (divided)
  • 1 c. dried cranberries (coarsely chopped)
  • 1 c. pistachios (toasted and coarsely chopped)
  • 2 tsp. sea salt flakes

Instruction

  • Lay out two baking sheets. Line each with parchment paper, taping paper to the baking sheet in each corner. Set aside.
  • In a small bowl, combine chopped cranberries and pistachios. Toss to mix and set aside.
  • Take 2 lbs. of the chocolate and chop into small pieces. Place in the top bowl of a double broiler set over medium heat and allow to melt, stirring occasionally. Continue until chocolate is melted and the temperature (taken with an instant read thermometer) is between 115 and 120. Turn off stove and remove bowl from double broiler. Wipe bottom dry with a dish towel.
  • Place 1/2 lb. of the remaining chocolate into melted chocolate. Fold melted chocolate around solid chunk, which will begin to melt. Continue folding and mixing until mixture reaches 95F. Remove solid chunk from mixture, setting onto a piece of wax or parchment paper to harden and save for later use. Add remaining 1/2 lb. chocolate piece and repeat until mixture reaches 90F.
  • Quickly pour half of the chocolate onto one of the prepared baking sheets and the other half onto the other baking sheet.
  • Top each baking sheet with half of the cranberries and pistachios. Sprinkle each baking sheet with 1 tsp. sea salt. Allow to sit at room temperature for at least 12 hours before breaking into pieces.
  • Store in an airtight container at room temperature.