1lb Good quality 72% Dark Chocolate (broken into small pieces)
1/2 cup Roasted Pistachio Nuts (shelled) roughly chopped
1/2 cup Dried Turkish Apricots roughly chopped
1 tsp Smoked Sea Salt
Mix together the chopped Pistachios and Apricots in a bowl and put aside
Place chocolate in a heat proof glass bowl, or double boiler, over a pot of simmering water. Stir occasionally with a wooden spoon until chocolate is completely melted and is smooth, lump free, and glossy (about 5 minutes)
Pour melted chocolate onto a sheet pan lined with grease proof paper or silicone baking mats and smooth out to a uniform thickness (approx. 1/4") Sprinkle with the Pistachio and Apricot mixture followed by the Smoked Sea Salt. Put aside to cool at room temperature for about 1 hour or more before breaking in to bite sized pieces.
Store in an air tight container and keep at room temperature