- 12 oz. 60-70% cacao dark semi-sweet or bittersweet chocolate (I think the chocolate I used was like 67%)
- 1 cup coarsely chopped toasted walnuts and hazelnuts
- 1/2 cup chopped, dried apricots and cranberries
- 1/8 teas. coarse salt
Smoothly line a 9x13-inch baking dish with foil.
Heat the chocolate over a double boiler or in an ovenproof bowl set over a pan of simmering water. Stir until just melted and smooth (don't let any water get in!). Stir in half the nuts and all the fruit, and immediately pour into prepared pan.
Spread chocolate mixture evenly. Sprinkle with salt and top with remaining nuts. Press down lightly to set nuts in chocolate.
Stick in fridge for about 30 or until firm and cool (or can let harden at room temps). Break or cut into pieces. Store in covered container at room temps or keep in fridge.