CBD Chocolate Bark

Start by preparing all your ingredients. Chop the pistachios, zest the orange, and set them aside for later.

Chop half of the chocolate finely and break the other half into larger bitesize chunks.

Create a double boiler by placing a large glass bowl over a small pan of boiling water. Make sure the water doesn't touch the bottom of the bowl.

Place the large chunks of chocolate in the glass bowl. Reserve the finely chopped chocolate for later.

Melt the chocolate above simmering water until it reaches 50°C/122°F. Remove from heat. After removing, the temperature might climb up to 55°C/131°F but that’s not a problem at all.

When removed from heat, add in a third of the remaining chocolate.

Keep stirring until the chocolate has fully melted. Keep track of the temperature, making sure it hasn't fallen under 35°C/95° yet.

Keep stirring and gradually adding pieces of chocolate.

When the temperature reaches 35°C/95°F, add the final bits of chocolate.

Keep stirring gently now until the temperature measures approx. 31-32°C/88°F. Then add 1 pipette of CBD oil and stir well.

Perform a simple tempering test - pour half a teaspoon of your mixture onto a piece of baking paper. Spread it into a thin disc and refrigerate for about 5 minutes. After 5 minutes, it should be hard and split sharply when you try to break it.

If it's not hard yet, wait a few more minutes to see if it sets. If the chocolate is still soft and won't harden you will need to repeat the tempering process from the start.

After you've performed the refrigerator test, pour all your chocolate mixture onto a large piece of baking paper and spread it thinly with a silicon spatula.

Sprinkle with chopped pistachios and orange zest and leave to set for 1 hour (or 1,5 hours) at room temperature.

Cut or use your hands to break into shards and serve.