- 8oz dark or semisweet chocolate chips (1 1/3c) or dark chocolate
- 1–1/2 cups dried fruit and nuts
- Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
- In a small saucepan, gently melt chocolate over low heat. Using a spoon, scoop small dollops of melted chocolate onto the baking sheet (they’ll spread a little, so start small–think bite-sized).
- Top with dried fruit and nuts. See notes for combination suggestions.
- Allow to set 1-3 hours, or until completely solid and firm before transferring to an airtight container.
Dried cherries + Almonds
Mixed Raisins + Peanuts
Dried Apricots + Pistachios
Dried Mango + Coconut chips
Cranberries + Pecans
Mixed Dried Berries + Pepitas (pumpkin seeds)
Bloom. After a few days, you may notice that your chocolate gets little lighter colored streaks across it. This is called “blooming.” It’s nothing to worry about, and can sometimes happen when chocolate has been melted and either the fat (cocoa butter) or sugar in the chocolate are disrupted during the melting process. You can minimize bloom by storing your chocolates in the refrigerator or freezer.