The combination of white and dark chocolate make this bark addictive. We loved the recipe as is, but an extra sprinkle of coarse sea salt on the top of the bark before cooling isn’t a bad idea.
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
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.