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Line a baking tray with paper.
Place the chocolate into two bowls over simmering water, heating until smooth. Remove from the heat.
Fold three-quarters of the coconut into the milk chocolate.
Spread it on to the baking paper 5mm thick; dot over the pistachios and drizzle a little dark chocolate.
Add the remaining coconut to the remaining dark chocolate and spread over some more paper.
Allow all the chocolate to cool to harden.
Sprinkle a little raspberry dust over the dark chocolate and break into shards.