Ingredients
Method
- Line a large baking sheet with parchment paper or a silicone mat. Ensure the surface is clean and dry to prevent seizing.
- Melt the semi-sweet chocolate wafers in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring thoroughly between each interval. Stop heating when there are still a few small unmelted lumps; residual heat will melt them completely. This prevents scorching.
- Stir in the coconut oil if using. Pour the melted chocolate onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread it into an even layer about ¼ inch thick. Work quickly before it begins to set.
- Immediately sprinkle the crushed pistachios and freeze-dried raspberries evenly over the wet chocolate. Press them down gently so they adhere. Sprinkle with flaky sea salt while the chocolate is still tacky.
- Place the baking sheet in the refrigerator for 15-20 minutes, or until the chocolate is completely firm to the touch. If you are in a hurry, place it in the freezer for 10 minutes.
- Remove from the fridge. Break the bark into irregular shards by hand or snap with your fingers. Do not use a knife, which can crush the brittle chocolate.
- Melt the remaining white chocolate chips (30 seconds at 50% power). Transfer to a small zip-top bag and snip off a tiny corner. Drizzle lightly over the bark shards for decoration. Let set for 2 minutes before serving or storing.
Nutrition
Notes
The secret is using high-quality melting wafers instead of real chocolate; they stay firm at room temperature and won’t melt on your desk. I sprinkle crushed pistachios and freeze-dried raspberries over the top for a tart contrast that keeps it from being cloying.
Spread it thin, let it set completely in the fridge for twenty minutes, then snap into irregular shards. It’s foolproof, elegant, and tastes like something you spent hours on.