The dark chocolate may be melted in a double boiler or microwave.
Add the vanilla essence and a dash of salt and mix well.
Form the Base of the Chocolate:
Line a baking sheet with parchment paper and pour the melted dark chocolate on top.
Roll it out into a rectangle that is 1/4 inch thick.
Press lightly to distribute the chopped nuts and dried fruits.
Drizzle with White Chocolate:
Chop some white chocolate.
Top with the dark chocolate ganache.
Decorate:
If you want to top it with coconut, candy canes, sprinkles, or pistachios, go ahead and do that.
Chop and Set:
The chocolate may be chilled or left at room temperature to set.
Roughly chop into sticks.
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