Cranberry and Pistachio Chocolate Bark

Ingredients

1.	Line a large baking tray with greaseproof paper
2.	Melt your white and milk chocolate separately either in the microwave, or using the double boiler method (a bowl over a pan with water in)
3.	Chop your pistachios slightly, not into dust, but just so that there aren’t any whole or large pieces
4.	Pour the melted chocolate in swirls over the tray. Pour the other chocolate on areas of the tray not covered by the first chocolate.
5.	Using a spatula or pallet knife, spread the chocolate together just enough to fill all the gaps but not so much that you fully combine them. You are after a swirl of two colours, not a blend.
6.	Take your toppings, and sprinkly evenly over the surface of the melted chocolate.
7.	Add the pinch of sea salt (if you are using it).
8.	Leave for the chocolate to set at room temperature, then place in the fridge to set for about an hour.
9.	When fully set, break into random and non-uniform shapes.