Chocolate Bark

• White chocolate bark
• 200 grams white chocolate (I used 25% cocoa butter)
• 20 grams toasted pistachios, roughly chopped
• 20 grams dried cranberries, roughly chopped
• 2 pinches chai spice powder
• White and dark chocolate bark
• 180 grams dark chocolate
• 30 grams white chocolate
• 20 grams roasted hazelnuts, roughly chopped
• 20 grams brazil nuts, roughly chopped

1. Prepare a small loaf tin - grease, then line with parchment paper.rnIn a medium bowl, chop or break into squares about 3/4 of the total chocolate quantity.
2. Microwave in bursts of 30 seconds, stirring with a spatula after each one. (It took 1 minute 30 seconds for entire quantity to melt for me.)
3. Remove from microwave, then add remaining chocolate, stirring to combine and melt, bringing to room temperature.
4. Pour into lined loaf tin, then sprinkle chai spices, then the chopped pistachios and cranberries.
5. Press the toppings lightly into the chocolate to help them set.
6. Place in fridge for 20 mins to set.rnCut in squares, triangles or gift it as a whole bar, wrapped in parchment paper.
7. Prepare a small loaf tin - grease, then line with parchment paper.rnIn a medium bowl, chop or break into squares about 3/4 of the total quantity of dark chocolate.
8. Microwave in bursts of 30 seconds, stirring with a spatula after each one. (It took 1 minute 30 seconds for entire quantity to melt for me.)
9. Remove from microwave, then add remaining chocolate, stirring to combine and melt, bringing to room temperature.rnRepeat process for the total quantity of white chocolate.
10. Pour the melted dark chocolate into lined loaf tin, then spoon the white chocolate on top.rnUse a toothpick or a skewer to swirl white and dark chocolate together.
11. Sprinkle nuts on top, pressing lightly to set into chocolate.
12. Place in fridge for 20 mins to set.rnCut in squares, triangles or gift it as a whole bar, wrapped in parchment paper.

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Taken from food52.com/recipes/39441-chocolate-bark (may not work)