Line a baking tray with a sheet of parchment paper.

Melt the black chocolate over a double boiler until totally liquid.

Pour the chocolate onto the baking tray and spread it out into a thin layer.

Then sprinkle the pistachios and cranberries on top of the chocolate and press it them in lightly.

Refrigerate the bark for 20-30 minutes to let it harden.

Break the bark into uneven pieces.

Keep refrigerated until ready to serve/gift.

For the milk chocolate barks, proceed the same way as for the dark chocolate ones. Chop the walnuts and banana chips before sprinkling them on the chocolate layer.

Enjoy!!!