These were made by Connie at the Bridgetown branch.
Canadian Living The Complete Chocolate Book" - Canadian Living Test Kitchen)
1 1/2 lb bittersweeet chocolate, chopped (I used dark chocolate)
2/3 cup shelled pistachios, coarsely chopped
1/3 cup crystallized ginger, chopped
1/3 cup dried cranberries
2 1/2 cups granulated sugar
CANDIED ORANGE: Cut orange in half from stem to blossom end. Place,
cut sides down, on work surface; cut crosswise into 1/4-inch (5 mm)
In saucepan, cover orange slices with cold water and bring to gentle
boil; immediately drain, discarding water. With fresh water, repeat
boiling and draining twice.
In saucepan, stir 2 cups of the sugar with 2 cups water over medium heat
until sugar is dissolved. Add orange slices; reduce heat to low and
simmer for 45 minutes.
Using slotted spoon, transfer orange slices to rack over baking sheet;
let stand until dry, about 12 hours. (Make-ahead: Let stand for up to
24 hours.) Dredge slices in remaining sugar, pressing to coat. Cut
each slice into 3 triangles.
In heatproof bowl over saucepan of hot (not boiling) water, melt
chocolate, stirring until smooth. Mix together pistachios, ginger and
cranberries; stir half into chocolate. Scrape into parchment
paper-lined 13 x 9 inch cake pan, smoothing top. Sprinkle evenly with
remaining gnger mixture.
Arrange 18 candied orange pieces on top. Refrigerate until firm, about
45 minutes. Cut into chunks. (Make-ahead: Refrigerate in airtight
container for up to 2 days.
--Note from Connie: I plan to refrigerate
longer, until they're all gone!)