8 ounces semi-sweet chocolate (we like Valrhona), finely chopped
Place a piece of paper on a large baking sheet. Cover the surface of the baking sheet with parchment paper.
Using the microwave tempering method, melt the semi-sweet chocolate and oil in a glass bowl in the microwave. Microwave the chocolate for 30 seconds at a time, stirring with a rubber spatula in between, until the chocolate is just melted. Quickly add in the bittersweet chocolate and stir until smooth and glossy.
Using the rubber spatula, spread the chocolate onto the baking sheet in the shape of the piece of paper underneath. Sprinkle half of each of the almonds, candied orange peel and cranberries onto the chocolate. Allow to cool completely. You can place it in the fridge if you would like.
Next, melt 8 ounces of the white chocolate in the microwave using the same method as before. When the white chocolate is just melted, add in the remaining 4 ounces of white chocolate and stir until completely melted.
Pour the white chocolate over the cooled dark chocolate and evenly spread to cover the entire surface. The white chocolate cools and hardens faster than the darker chocolate so work quickly to sprinkle the remaining almonds, orange peel and cranberries over the white chocolate.
Allow to cool further and when solid, using a knife, cut into large pieces and enjoy!