- 2 cups (10 oz) (280 gm) white chocolate wafers
- 1/2 cup (3 oz) (85 gm) semi-sweet chocolate chips
- 3/4 cup (3 oz) (85 gm) slivered almonds
- 3/4 cup (3 oz) (85 gm) dried cranberries
Roast the almond slivers in a saucepan on low-medium heat, stirring constantly until toasty coloured.
(Remember browning will continue after removal from the heat because of the hot pan!)
Melt the white chocolate in a double boiler, stirring occasionally until melted.
Do not allow temperature to exceed 122°F or 50°C.
Stir the cooled almonds and the dried cranberries into the white chocolate.
Melt the semi-sweet chocolate chips in a double boiler.
Spread the white chocolate mixture on a sheet of parchment paper in a jelly roll pan.
Pour the melted semi-sweet chocolate over top and use a knife to mix the two chocolates together to get a marbled look.
Chill in the refrigerator until chocolate has set and then break into chunks. Store in a covered container in the refrigerator.