Chocolate Blocks With Fruits and Nuts

1. 1

   In the top of a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally until smooth.

2. 2

   While the chocolate is melting, line the bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang.

3. 3

   Using a pastry brush, lightly brush the foil with vegetable oil.

4. 4

   When the chocolate is melted, remove it from the heat, and stir in the fruit and nuts.

5. 5

   Pour the mixture into the prepared pan, and spread it evenly with the back of a spoon or rubber spatula.

6. 6

   Place the pan in the refrigerator, and chill for about an hour, or until the chocolate is firm.

7. 7

   If it is too chilled you will have trouble cutting it.

8. 8

   Use the foil overhang to lift the chilled chocolate mixture from the pan, and place it on a cutting board.

9. 9

   Peel back the foil, and cut the chocolate into whatever size you desire.

10. 10

    Note: These candies keep in the refrigerator, sealed in an airtight container with foil between the layers, for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.