INGREDIENTS
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250 g high-quality chocolate (I used Valrhona dark chocolate for the first batch, and Nestlé whole milk chocolate for the second. White chocolate would work too.)
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- an assortment of dried fruits, nuts (toasted or not), and any other small topping you have on hand. I used :
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nuts : pistachios, almonds, hazelnuts, pecans, walnuts, pralines
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fruits : dark and blond raisins, dried blueberries, dried cranberries, prunes, crystallized ginger, crystallized orange rind
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other : big grains of chouquette sugar, small chunks of Petit Beurre (crispy butter cookies by LU), fleur de sel
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Parchment paper