Ingredients

• 1 pound semi-sweet or bittersweet chocolate
• 2 ounces shelled Italian pistachios, toasted
• 2 ounces dried apricots, cut to 6 wedges
• 2 ounces dried cranberries
• 2 ounces whole blanched hazelnuts, toasted

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Instructions

1. Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place.