Chocolate Cranberry Chunks

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This recipe is from the 1986 cookbook, from the farmers' market. Preparation time does not include the time needed for the finished chocolate to cool & chill.

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Steps

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Line a 9-inch square pan with foil to cover all the sides , then press the foil until smooth & set aside.

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In a heavy saucepan over medium-high heat , cook the cranberries with the sugar , stirring gently & constantly for 6 minutes , then remove from the heat.

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In a heavy saucepan bring the heavy cream almost to a boil over medium heat , then place the saucepan in a large skillet of simmering water & add the chopped chocolate.

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Stir this mixture over the simmering water until the chocolate is melted & smooth , then remove from the heat & stir in the cranberries , nuts & raisins.

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Pour the chocolate mixture into the foil-lined pan & cool completely on a wire rack , before chilling briefly in the refrigerator until firm but not hard !.

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Invert the pan over a sheet of wax paper , & use the foil to remove the block of chocolate from the pan , before gently lifting off the foil.

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Cut the mixture into 1 1 / 2-inch squares & serve at a cool room temperature.

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Ingredients

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cranberries, granulated sugar, heavy cream, semisweet chocolate, almonds, dark raisin