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1
Center a rack in the oven and preheat to 325F.
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2
Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.
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3
Remove from the oven and cool to room temperature on a rack.
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4
Line a baking sheet with parchment or waxed paper.
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5
Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.
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6
Melt and temper the chocolate (see pages 2530).
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7
In a 2-quart mixing bowl, combine the coconut, almonds, orange peel, and raisins; toss to blend evenly.
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8
Pour this mixture into the tempered chocolate and stir to coat it completely.
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9
Pour the chocolate mixture into the flan form and use a rubber spatula to spread it evenly and smoothly.
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10
Chill in the refrigerator until slightly set (about 15 minutes).
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11
Remove from the refrigerator and score the candy into fourteen 1-inch-wide bars.
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12
Score each bar in half to indicate 1 by 2-inch bars.
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13
Return the candy to the refrigerator to set completely (about 1 hour).
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14
Remove the candy from the refrigerator and let it stand at room temperature for 30 minutes.
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15
With a sharp, thin-bladed knife, cut around the rim of the flan form to remove it, then cut the candy into the marked pieces.
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16
Place each bar in a paper candy cup.
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17
In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer.
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18
They are best served at room temperature.
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19
Substitute any nuts for the almonds.
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20
Substitute other dried fruits for the candied orange peel and raisins.
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21
White Chocolate California Fruit and Nut Bars: Substitute white chocolate for the bittersweet chocolate.
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22
California Fruit and Nut Nibby Chocolate Bars: Substitute cacao nibs for the raisins.
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23
California Fruit and Nut Chocolate Squares: Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
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24
Pour the chocolate, fruit, and nut mixture into the pan, chill, and cut into sixty-four 1-inch squares instead of bars.
