Blueberry, Cherry & Roasted Almond Bark

Do you cringe at the thought of paying $20 a lb. for confections at boutique candy shops?  Give your wallet a break and make it yourself!  This recipe will make an abundant supply for you or irresistible packages to share with those you love.   I use Guittard chocolate, which is readily available, Good Sense dried fruit and a half-sheet pan (I use USA Pans).  

1 lb. Semisweet chocolate
1 lb. Bittersweet chocolate
1 cup whole roasted almonds
1 cup dried cherries 
1/2 cup dried blueberries 

Melt chocolate using a double-boiler method (I use a stainless steel bowl over a simmer pot of water).  Once mixture is fully melted and smooth.  Pour all but 1/2 cup into a half sheet pan and smooth out with a spatula then drop onto counter to release bubbles and even out top.  Sprinkle with almonds, cherries then blueberries.  Drizzle with 1/2 cup remaining chocolate and allow to sit at room temperature for at least four hours.  Once set, place into the refrigerator for two hours to set further so you can remove from pan.  Remove from refrigerator and rap on counter - slab should release from pan so you can tip it over and remove.  

I place it on a cutting board and let come to room temperature so cutting is easier.  Enjoy!

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