Instructions

1. In a dry pan, lightly toast the pistachio nuts then set aside to cool.

2. Line a 9 by 10-inch cookie sheet with parchment paper and set aside.

3. Melt the semi-sweet and white chocolate simultaneously in separate double boilers or one at a time in the microwave (in a medium microwave-safe bowl, microwave the chocolate until melted, stirring after every 30 seconds to prevent overheating). While the semi-sweet chocolate is melting add a tablespoon of orange zest.

4. Once both chocolates are melted, pour the semi-sweet chocolate onto the prepared baking sheet and smooth out into a rectangle then drop spoonfuls of the melted white chocolate on top. Use a wooden skewer or the tip of a knife to swirl the two chocolates together until you are happy with the swirled design.

5. Sprinkle the pistachios and cranberries over the swirled chocolate then sprinkle a little more orange zest on top and allow to cool at room temperature for approximately two hours or until the chocolate is hard and can be broken or cut into pieces to serve.

6. Break or cut the chocolate bark into 1 by 3 inch pieces and serve at room temperature.