Proper chocolate tempering technique
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Line a baking sheet with parchment paper, and spread your cranberries and pistachios across the paper until they are evenly distributed.
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Bring a small pot of water to a boil and place a glass or metal bowl (larger than the mouth of the pot so that the bowl does not touch the water) on top.
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Add your chocolate and cardamom to the bowl, reserving about 4 small pieces of chocolate behind.
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Stir the chocolate gently with a wooden spoon or rubber spatula.
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Using a thermometer, bring the melting chocolate up to a temperature of between 114° F (46° C) and 118° F (48° C). Make sure it does not go over 118° F (48° C). Remove from the heat immediately
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Start adding the reserve pieces of chocolate until the temperature reaches between 88° F (31° C) and 90° F (32° C). Remove any un-melted pieces of chocolate carefully with a spoon.
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At this point your chocolate is tempered and you can pour it onto the baking sheet lined with parchment paper, pistachios and cranberries. Sprinkle with a little sea salt.
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Allow to cool for about 25 minutes at room temperature then break into shards.
