Melt 1 lb. of good quality chocolate in a double boiler over gently simmering water. Stir often until mixture is smooth and just melted. Remove from heat. Let cool until just warm - maybe 10 minutes.
Stir in 2 cups of dried fruit or nuts. I used toasted pistachios and cranberries with the white chocolate and I'll use the almonds with dark chocolate. The possibilities are endless! Pour mixture out onto a wax paper lined cookie sheet and smooth the surface. Place in the freezer for 2 - 3 hours until chocolate is set.
Remove from freezer and break into pieces. Store between sheets of wax paper in tins in the refrigerator.
I had these 3 tins full from 1 large cookie sheet. Enjoy !!!
See - I told you it was too easy! I used Bernard Callebaut chocolate that I purchased at Nutter's, a bulk food store.