1 (311.84 g) bag
semi-sweet chocolate chips
( or used chopped bars)
1 (113.39 g)
bar dark chocolate
( or use chips, the darker the better)
whole almond, toasted
dried apricot, cut into slivers or large bites
candied ginger, cut into slivers or small bites
- Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
- Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
- Let cool completely. Break into pieces and serve.