Fruity, Nutty Chocolate Chunks - Silver and Gold~

You may wonder how these chunky, chocolate and nut goodies fit into this post...please stay with me until the end!


Here are a few of the serving pieces my late mother collected. I love the little Bon Bon server in the center! It's Community silver plate and dates back to 1938. The pattern is called Old South.

My mother displayed her collection in this spoon cabinet. You can see the little Bon Bon server on the bottom, left, which finally brings me back to those delicious-looking chocolates that I used to open this post - the Gold!

Please let me serve you a piece of Fruit and Nut Chocolate that I made this morning. Do you remember Chunky Bars? I used to love them when I was a kid! I've always loved nuts and dark chocolate is one my favorite things! I've you're looking for a little 'indulgence' to make for yourself or your sweetie for Valentine's Day, read on...these are wonderful and you can custom-make them to suit your taste as I did. Pure Gold!

I remember seeing these on a blog recently and saved the recipe. I'm sorry I didn't save the blogger's link.


Fruity, Nutty Chocolate Chunks
Adapted from Gourmet, February 2003 via Epicurious
Printable Recipe

1 1/4 lb fine-quality bittersweet and semisweet chocolate (I used a combination of both), chopped into chunks, Scharffen Berger preferred
3/4 cup dried orange-flavored Craisins
3/4 cup salted, roasted shelled pistachios
3/4 cup salted, roasted whole almonds (I roasted my own using a teaspoon of butter and Kosher salt on a baking sheet in a 350 oven for about 7 minutes)

Prepare an 8" Square by lining it with foil, leaving a 2-inch overhang, and spray it with a flavorless non-stick cooking spray.

Melt chocolate in the top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove chocolate from heat and stir in fruit and nuts, then spread evenly in the prepared baking pan. Refrigerate until firm, about 2 hours. Using the overhanging foil, lift the candy from pan transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into pieces. The number of pieces will depend on how large you cut them. Approximately 36.