Cranberey-Pistachio White Chocolate Bark with Sea Salt

Pistachio nuts are one of my favourite snacks to have so adding them white chocolate is a bonus. Now for this recipe I picked one type of nut and fruit but really you can use as many as you like dried mango works really well. If you have a nut allergy of course leave it out and you can add some marshmallows or chocolate chips. We going to use the tempering technique for the chocolate (do not panic). Tempering chocolate is an essential step for making smooth, glossy, evenly coloured coating for your dipped chocolates. Tempering prevents the dull grayish colour and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it. We are going to do this microwave believe it or not. Get the kids involved also putting the toppings on. Enjoy

Ingredients
• 8 ounces premium white chocolate, finely chopped
• 1/3 cup dried cranberries, chopped and divided
• 1/3 cup roasted and salted pistachios, chopped and divided
• 1/4 teaspoon flaked sea salt
Method

1. Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth.
2. Set aside 1 tablespoon each cranberries and pistachios.
3. Stir remaining cranberries and remaining pistachios into chocolate. Spread mixture onto parchment paper in an even (1/4-inch-thick) layer. Top evenly with reserved cranberries and pistachios, and sprinkle evenly with salt, pressing gently to adhere. Refrigerate 1 hour or until set. Break into bite-size pieces.