- 1 teaspoon unsalted butter, softened
- 1 1/2 pounds semisweet chocolate, chopped
- 1 1/2 cups toasted macadamia, pistachio, or cashew nuts, or 1 1/2 cups dried cherries
- 12 ounces white chocolate, chopped
Lightly butter a 10 by 12-inch baking sheet or casserole dish and set aside.
In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula. Add the nuts (or cherries) and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
Melt the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random marbled effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.