- 350g high quality dark chocolate (70% cocoa content or higher)
- Freeze-dried raspberries
- Pistachio kernels
- Maldon sea salt
Line a baking sheet with parchment paper.
Melt the dark chocolate by filling the bottom of a saucepan with couple of cms of water and bring to a simmer over a medium-high heat. Put the chocolate in a glass bowl and set over the simmering water, stirring occasionally.
Once melted, tip into the prepared tin and smooth with a spatula so the chocolate is evenly distributed.
Scatter over the freeze-dried raspberries, pistachios and sea salt and chill in the fridge until the chocolate sets (about 30 mins). Peel off the parchment paper.
Store in an airtight container for up to a month. Enjoy!