Ingredients

The following ingredients have 4 Servings
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 6 ounces white chocolate, coarsely chopped
  • 1 tablespoon orange zest
  • 1/4 cup shelled pistachio halves, lightly toasted
  • 1/4 cup dried cranberries

Instruction

  • Line a baking sheet with parchment, leaving an overhang on long sides.
  • Melt semi-sweet chocolate in the microwave or use a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted.
  • Melt the white chocolate in the same manner you melted the semi-sweet chocolate.
  • Stir the orange zest into the melted semi-sweet chocolate then spread the semi-sweet chocolate onto baking sheet, forming a rough rectangle. Drop spoonfuls of the white chocolate randomly over the semi-sweet chocolate. Use a wooden skewer or the tip of a knife to swirl the two together until you are happy with the design.
  • Scatter pistachios and dried cranberries over the swirled chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.