Chocolate Gnosh

I was asked a few weeks ago to head up a church bake sale this coming Saturday. There will be lots of people bringing cookies, and muffins, etc...Thus, this week, I have been working away on candy making for the sale. I have made about 100 Charleston-style pralines (the recipe for which can be found in the Friday, June 3rd entry below). Not wanting to stop there I also made "Chocolate Nosh". This is a candy that is basically chocolate folded into all sorts of yummy stuff. I usually just throw in whatever I have about the house. This is the recipe that is going to be sold on Saturday. If you don't feel like making these yummies yourself, stop by the Tehachapi Community Congregational Church courtyard for a sample on Saturday the 20th!!!

If you do feel like braving the chocolate tempering world, please oh please only use VERY VERY GOOD quality chocolate. If you use cheap chocolate you will be disappointed with the results. As well please see http://www.cookingforengineers.com/article/155/Tempering-Chocolate
for a full and detailed explanation of how to temper chocolate.

Chocolate Nosh

2 Lbs. Dark Chocolate
1.5 Lbs. Milk Chocolate
8 oz. crushed pretzels
8 oz. mini-marshmallows
1 Lb. toasted chopped almonds
1 Lb. sun-dried fruit of your choice (cherries, apricots, blueberries, raisins, etc...I used Cherries for this batch)

Chop the chocolates and place in the top bowl of a double boiler.

In the bottom pan of the double boiler pour an inch or two of water. Bring to a boil, and then turn the heat to low. Place the bowl of chocolate over the steaming water.

While gently stirring every minute or so, allow the chocolate to melt. Place the rest of the ingredients into a very large bowl, and toss together.

Pour the melted chocolate over the mixture in the bowl and fold together.

Pour the mixture onto a sheet pan and allow to cool (you can place in the fridge or freezer if you are in a hurry). Once the chocolate is solid, cut into desired shape and size. Serve and ENJOY!!!