Put the things you love into these chocolate bars.
1 ¼ lb. good-quality chocolate (I use bittersweet)
1 cup dried fruit (cranberries, cherries, raisins, figs or apricots)
1 cup mixed nuts
(cashews, walnuts, almonds, hazelnuts or pistachios)
1 TBS candied ginger or orange peel
a pinch sea salt
Line bottom and sides of a 9 x 11 baking dish with foil or parchment paper leaving several inches of overhang.
Spray with oil.
Roast the nuts at 350 degrees for about 8 minutes.
Roughly chop chocolate and place on top of a double boiler (or set a metal bowl over a saucepan) of barely simmering water, stirring occasionally until smooth.
Coarsely chop the nuts and dried fruit, and dice the ginger.
Remove chocolate from heat and stir in fruit, nuts, ginger and the pinch of salt.
Spread the mixture out in an even layer.
Let it cool down and set in the refrigerator for about an hour or overnight .
Lift candy in foil from pan (using overhanging foil) and transfer it to a cutting board. Peel off the foil and cut candy with a heavy knife into small pieces. The candy keeps wrapped in foil or in a closed container for two weeks or longer.