Pressing watermelon gives it a very different texture – dense and velvety rather than crunchy. Covering it in chocolate only adds to its appeal!
• ½ watermelon
• ½ tsp salt
• 1 tsp sugar
• ¼ tsp cinnamon
• 150g dark chocolate
• 150g white chocolate
• ¼ cup crushed pistachios
Cut the watermelon into 2cm slices and remove the rind. Place a layer of absorbent paper on a plate and put the watermelon on top. Sprinkle the top of the watermelon with a little salt, sugar and cinnamon and place another plate on top. Put a heavy weight on top of the watermelon and transfer to the freezer for 2 hours. Remove the watermelon from the freezer and cut the watermelon into pieces around the size of a chocolate bar. Place the bars on a wire rack over a dish that can catch any overrun.
Put the dark chocolate and white chocolate in separate glass or ceramic bowls. Microwave one bowl on medium for about 1 minute, then stir with a metal spoon. Continue to microwave at medium power, stirring every 30 seconds until the chocolate has taken on a runny, pourable consistency. Repeat for the other chocolate.
Drizzle the chocolate over the watermelon and sprinkle with pistachios. You can use one colour of chocolate for each bar, or mix the two.