Almond + Sea Salt Chocolate Bark
24 oz bittersweet chocolate, chopped and divided
3/4 cup toasted pistachios
3/4 cup dried cranberries
1 tsp freshly grated orange zest
Line the bottom and sides of a jelly roll pan or baking sheet with parchment paper or foil. Toss pistachios with cranberries in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30 second bursts). Stir often with a rubber spatula so it melts evenly.
Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Break bark into 2 to 3-inch chunks. Make ahead tip: The bark will keep in an airtight container in the refrigerator for up to 2 weeks.
ALLERGENS: Milk, Other Nuts