- Have a parchment-lined baking tray ready. To temper the chocolate, melt 7 oz (210 g) of it in a metal bowl placed over a saucepan filled with an inch (2.5 cm) of barely simmering water, stirring until it has melted and reaches 104 to 113°F (40 to 45°C). If it gets warmer than this, let it cool to below 113°F (45°C) and re-warm.
- Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches 81 to 82°F (27 to 28°C). Return the bowl to the water bath and stir until the chocolate reaches 84 to 86°F (29 to 30°C)—this doesn’t take long. The chocolate is ready to use and will set at room temperature with a nice satin finish.
- Pour the tempered chocolate onto the prepared tray and spread it out evenly to about ¼ inch (0.5 cm) thick.
- Sprinkle the chocolate with the pistachios, dried blueberries and a sprinkling of pink pepper. Let the chocolate set up and then pop it in the fridge for 3 to 5 minutes (this final “cure” ensures a perfect set). Break the bark into pieces and store them in an airtight container at room temperature.