This dark chocolate bark infused with berries and bubbly is sure to impress
Place raspberries, champagne, and sugar in a small saucepan over low heat for 10mins until you get a chunky jam like consistency.
Melt chocolate in a bain-marie or in the microwave.
Mix the raspberry champagne mixture into the melted chocolate and then pour into a parchment paper lined small baking dish
Top with fresh raspberries and chopped pistachios
Place in refrigerator for at least 4 hours.
