Chocolate Fruit Bark
From Yehudis Wolvovsky at the Chabad Jewish Center
200 grams (7 oz) good quality dark chocolate
200 grams (7 oz) good quality white chocolate
Assorted dried fruit and nuts (approximately one cup each)
Sea salt (optional)
1. Line a 11″×17″ cookie sheet pan with parchment paper.
2. Choose which dried fruit and nuts you will use, and chop them into medium-small pieces. Set aside.
3. Melt the dark chocolate over a double boiler. When the chocolate is fully melted, spread it over the parchment paper. Freeze for approximately 10 minutes, until chocolate is firm.
4. Melt the white chocolate over a double boiler. Spread the white chocolate over the dark chocolate and immediately sprinkle the fruit and nuts over it, before the chocolate sets. (Note: Some white chocolate doesn't melt well-usually the lower-quality stuff. If you're having that problem, try adding a tablespoon of coconut oil. It often helps.)
5. Optional: sprinkle some sea salt over the bark to provide a contrasting flavor which will heighten the taste.
6. Freeze for 1-2 hours, then break into jagged pieces. Store in an airtight container in a cool, dry place.