Along with my cookies, I made two types of chocolate bark this year (one dark, one white) for the chocolate fiends amongst my family and friends. This version has a pleasing salty-sweet flavour and the colours are perfect for Christmas.
Prepare 3/4 cup coarsely chopped pistachios and 1/2 cup dried cranberries.
In a double boiler over medium-low heat, melt 350g good quality dark chocolate chips, stirring regularly. Make sure the water doesn't touch the bottom of the pot. You can also melt the chocolate in a glass bowl using the microwave. Microwave in 45-second bursts on a low power setting, stirring well in between. Once chocolate is completely smooth, stir in 1-2T of ground cardamom. Pour chocolate onto a sheet of parchment paper and spread until about 1/4 inch thick. Pour pistachios and dried cranberries evenly over chocolate, pushing down slightly into chocolate as necessary. Allow to harden, then break into chunks.
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