Chocolate Bark with Cardamom, Pistachios and Fleur de Sel

Ingredients:

5 oz. bittersweet chocolate (70% cacao), chopped into chunks

1/2 tsp. cardamom seeds, toasted in a dry skillet, cooled, and crushed

3 Tbsp. raisins or dried apricots, cut into small pieces (I omitted this ingredient)

2 to 3 Tbsp. salted green pistachios, some left whole, some crushed into small pieces

- Fleur de sel

Steps:

1. Line a large flat dish or baking tin (about 10 by 8 inches) with a piece of parchment or waxed paper.

2. Put the chocolate and cardamom seeds in a heatproof bowl set over a pan of simmering water.  When chocolate has melted, stir in half the pistachios (and fruit, if using).

3. Spread mixture over the paper in a thin sheet, then press the remaining nuts (and fruit) lightly into the warm chocolate.  Sprinkle lightly with sea salt.

4. Refrigerate until bark has set, about an hour.

5. To serve, break into pieces.  Store any extra bark into the refrigerator in a covered container or waxed-paper bag.  It will keep well for a few weeks.