In a double boiler melt the chocolate.
Line a 12x17 baking sheet with parchment paper. Pour the chocolate onto the sheet and then spread out evenly. It won’t fill up the entire sheet tray, about an inch boarder will remain. You don’t want it too thin or too thick.
Start with sprinkling over the pistachios, followed by the goji berries and coconut flakes. Let sit for 30 minutes before sprinkling over the salt, so it doesn’t dissolve in the warm chocolate.
Let fully harden at room temperature before breaking into pieces.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell