A beautiful homemade edible gift. 

160g dark chocolate compound melts
80g good-quality dark chocolate (at least 70% cocoa solids), chopped into small pieces
100g white chocolate compound melts
a few drops of pink gel food colouring
TO DECORATE
freeze-dried raspberries, crushed
crushed pistachios

Line a baking tray with baking paper. 

Combine both dark chocolates in a heatproof bowl set over a saucepan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave for a few minutes before mixing slowly to combine. Stir over the heat until all the chocolate has melted.

While the dark chocolate is heating, place the white chocolate in another heatproof bowl set over a saucepan of simmering water, and follow the process above.

When both chocolates are melted, stir a small amount of pink food colouring through the white chocolate.

Pour the dark chocolate onto the baking paper and use a heatproof spatula to spread the chocolate over the paper until 5mm thick. Working quickly, drop dollops of the pink chocolate over the top of the dark chocolate and use a toothpick to gently move the pink chocolate around to create a marbling effect.

While the chocolate is still wet, decorate with the freeze-dried raspberries and crushed pistachios. Leave to cool at room temperature before breaking into pieces of various sizes.
Will keep for up to 2 weeks in an airtight container in a cool place.

Makes 10-12 shards.

Recipe and image from Bluebells Cakery: Sweet and Savoury. Instore now $48 each.