9 ounces good-quality dark chocolate (you can use bars, chips, or chunks)
1/2 cup crushed shelled pistachios
2 tablespoons crushed dried rose petals
1/4 cup chopped walnuts
Line a large baking sheet with parchment paper, and set aside. Fill a saucepan three-quarters of the way up with water. Bring the water to a boil.
Find a metal bowl that fits snugly on top of the pot without touching the water below it. Place the chocolate into the metal bowl; if you are using chocolate bars, be sure to break the chocolate up into small pieces. Reduce the boiling water to medium heat, and place the bowl of chocolate over the simmering water.
Use a whisk to stir the chocolate constantly as it melts. Once the chocolate is melted, glistening and silky, remove from the heat and stir once more to ensure all is smooth. Pour the chocolate onto the prepared parchment-lined baking sheet, and use a spatula to smooth into an even layer. Sprinkle the pistachios, rose petals, and walnuts over.
Refrigerate on a balanced shelf in the fridge until completely cooled and hardened, about 2 hours. The bark can be made in advance and stored in the fridge for up to 2 weeks.
To serve, carefully peel away the parchment paper, place bark on a wooden board, and break it with a wooden mallet. Or, just break it up with your hands and place in a serving dish!
Recipe reprinted with permission.