Line a small, rimmed baking sheet with parchment.

Chop pecans and pistachios, zest the orange peel with a microplane grater and chop the chocolate into smaller pieces.

Place the chocolate into a microwave-safe bowl and cook on full in 20 second increments, stirring the chocolate at every interval.

Go until the chocolate is completely melted.

Pour melted chocolate into the centre of your parchment lined baking sheet.

Spread out evenly with a spatula or the back of a spoon.

Evenly sprinkle the chopped pecans, pistachios and orange zest over the melted chocolate.

Cool at room temperature until set, when the chocolate bark has hardened, break into 12 pieces with a large chef’s knife.

Store in an airtight container.