1 cup sliced dried mission figs
1 cup roughly chopped pistachios
400 grams white chocolate
15ml Sicilian lemon balsamic
Dehydrated lemon peel
Cover a large sheet pan with 1 sheet of parchment paper and set aside.
Roughly chop chocolate into 1-inch pieces. Transfer chocolate to a double boiler. Melt chocolate on low, stirring frequently throughout. Continue stirring until fully melted. Turn off heat and continue stirring until slightly cooled, about 3 minutes. Add Sicilian lemon balsamic.
Using a rubber spatula quickly spread a thin layer of cooled chocolate on the parchment paper-lined. While the chocolate is still soft, sprinkle evenly the mission figs, pistachio and dehydrated lemon peel.
Refrigerate bark for at least 30 minutes to allow chocolate and toppings to set. Once set, remove from the refrigerator and cut into bite size pieces. Bark can be served immediately or stored in 1 or 2 layers inside an airtight container in the refrigerator.