Line a sheet pan with a Silpat or parchment paper. In a double boiler or a mixing blow set snugly over a saucepan, heat a couple inches of water (without letting the water touch the bottom of the bowl) in the lower saucepan to boiling. Turn off the heat, and place bowl of the double boiler on top of the saucepan. Place two-thirds of the chocolate in the top of the double boiler and melt it, stirring occasionally, from the steam heat of the boiled water beneath. Heat the chocolate to 110° using an instant-read thermometer. Remove the bowl from the saucepan, wiping the water from the bottom of the bowl. Stir in the remaining chopped chocolate, a handful at a time, stirring occasionally until the chocolate is cooled to 84°. The cooling process can take up to 30 minutes. Reheat the water in the saucepan until it steams and is just below the boil, and remove the pan from the heat and replace the bowl on top of the saucepan. Heat the chocolate back up slightly, to 94°, which happens quickly. Working quickly, stir in half of the chopped pistachios and apricots, and then pour the chocolate mixture onto the prepared pan, scraping the bowl and spreading the chocolate out to ¼-inch thickness. Immediately, so that the nuts and dried fruit will stick, scatter all the remaining chopped pistachios (and their dust) and dried apricots evenly over the chocolate. Sprinkle the sea salt evenly over the top. Gently press down on the nuts, fruit, and salt to secure them in the bark. Cool the bark completely and then break it into pieces. Store the bark in an airtight container for several months.