Preparation
Step 1
Put the chocolate and peanut butter in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Slowly melt until the mix is smooth, then stir in the saffron to give the chocolate a gentle golden colour.
Step 2
Pour on to a baking tray lined with baking paper, using a spatula to spread to an even layer. Decorate with ginger, orange peel and pistachios. Freeze for 20 minutes or until the bark is set. You can cut or break the bark in to squares or shards. Keep in the fridge until ready to gift or serve.
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