It's easy to create this beautiful, absolutely delicious chocolate treat that explodes with amazing flavours. All you need are the following: one package (170 gms) of dark chocolate, 1/4 cup of sweet-tart Boreal Harvest haskap topping (this recipe will work using your favourite berry jam as a substitute), 1/2 cup shelled pistachios, roughly chopped, 1/4 cup glazed almond slices (we simply drizzled maple syrup on the almonds and toasted them until they are golden brown), Vancouver Island sea salt (we recommend using their Fleur de Sel for the flavour and the bigger flakes; we used a special haskap salt made for us).
Melt the chocolate until smooth and pour into a baking tray. Drizzle the haskap topping on top, and using a skewer, run it across the haskap topping to swirl it across the surface. Distribute the chopped pistachios, followed by the almonds, allowing some of the nuts to sink through.