Raspberry and Blueberry Dark Chocolate Bark

Take it or leave it, but Petit Verdot loves dark chocolate and raspberries and blueberries love Petit Verdot. If you are not a wine with chocolate kind of person, give this a shot, it may just change your mind. The chocolate bark cuts through the heavy tannin in the Petit Verdot while the berries pull all of the luscious fruitiness from the wine. This recipe is quick so you can linger over a glass of Petit Verdot while you savor the flavor of the chocolate.

12 ounces dark chocolate, chopped, divided (use a good quality dark chocolate with at least 60% cacao)
3 tbsp dried blueberries
3 tbsp dried raspberries
3 tbsp shelled unsalted pistachios, coarsely chopped

Melt 2/3 (8 ounces) of the chocolate in a microwave-safe bowl in 15 second intervals, stirring well after each interval, until nearly melted, around 2 minutes total. Stop microwaving and stir until completely smooth. Add the remaining 1/3 (4 ounces) of unmelted chocolate stir until combined and melted.

Lay out a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the parchment and spread into a thin, even layer using an angled icing spatula, if you have one, otherwise use any other means that produces the same result.

Disperse dried blueberries, raspberries, and pistachios quickly over the chocolate before it sets.

Leave chocolate to set fully, about 45 minutes. Break into randomly sized pieces and enjoy with Petit Verdot.