Adapted from Gourmet, February 2003 via Epicurious
~from Savoring Time in the Kitchen
1 1/4 lb fine-quality bittersweet and semisweet chocolate (I used a combination of both), chopped into chunks, Scharffen Berger preferred
3/4 cup dried orange-flavored Craisins
3/4 cup salted, roasted shelled pistachios
3/4 cup salted, roasted whole almonds (I roasted my own using a teaspoon of butter and Kosher salt on a baking sheet in a 350 oven for about 7 minutes)
Prepare an 8" Square by lining it with foil, leaving a 2-inch overhang, and spray it with a flavorless non-stick cooking spray.
Melt chocolate in the top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove chocolate from heat and stir in fruit and nuts, then spread evenly in the prepared baking pan. Refrigerate until firm, about 2 hours. Using the overhanging foil, lift the candy from pan transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into pieces. The number of pieces will depend on how large you cut them. Approximately 36.