2 85% dark chocolate bars (3½ ounces per bar)
½ to ¾ cup pistachios (shelled and chopped) or slivered almonds
¼ cup raisins or other dried fruit (optional)
Break the chocolate bars into small pieces for easier melting. In a double boiler, melt the chocolate, stirring until completely melted and smooth. Remove from the heat, being careful to dry the bottom of the pot that contains the melted chocolate so no water drips onto your work surface. (I use a folded kitchen towel so I don’t burn myself.) With a spatula, evenly spread the melted chocolate on a parchment paper-lined cookie sheet (alternatively, you can use a silicone baking mat on the cookie sheet instead of parchment paper). Sprinkle the dried fruit and nuts evenly over the melted chocolate and then refrigerate or freeze until the chocolate hardens. When ready to eat, remove the bark from the freezer and break into small pieces. Any leftovers can be stored in the refrigerator or freezer for several days.
Serves approximately 8 to 12, depending on serving size.
Note: The darker the chocolate, the lower the sugar content. If you usually eat milk chocolate, start by making this recipe using a 70% chocolate bar and work your way up to 85% chocolate.