• Servings: Makes 18


A digital thermometer is needed for this recipe.

  1. Line 2 baking sheets with silicone baking mats or parchment.
  2. Place chopped chocolate in a small metal bowl. Warm the bowl of chocolate to115º by resting atop a saucepan of simmering water. Turn off heat. Let chocolate sit undisturbed for 2 minutes, then stir to melt chocolate. As soon as all the chocolate is melted, remove from heat and insert thermometer.
  3. Cool chocolate to 90º by stirring frequently and adding the remaining chocolate pieces.
  4. Drop chocolate by generous tablespoonfuls onto the prepared baking sheets. Use back of spoon to spread into 2 ½” disks. Stud each with a variety of fruits and nuts. Let stand at room temperature until chocolate is dry and set.
  5. Store at room temperature in an airtight container for up to one week.

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