- Roast the pine nuts in a pan over low heat and let cool. Coarsely chop the pistachios.
- Keeping the two kinds separate, break the chocolate into pieces and melt them in metal bowls over a hot water bath. Line a surface with parchment paper. Pour the dark chocolate onto the paper, smoothing it out to make three ovals. Then spoon the milk chocolate on top in decorative ribbons.
- While the chocolate is soft, sprinkle the salt and mixed pepper, goji berries, pine nuts and pistachios on top. Let chill for 1 hour so the chocolate can harden again.
- To serve, break the spiced chocolate into pieces. If there are leftovers, store them in layers between parchment paper in an airtight container and keep cool (keeps approx. 1 week).
Instead of pine nuts and pistachios, you can also sprinkle the chocolate with roasted almonds, cashew nuts or coconut. And instead of the goji berries, raisins, dried tart cherries or cranberries can be used.