I developed this from a magazine's recipe for another kind of chocolate bark. It makes a nice gift for those with sophisticated tastes!

Chocolate Ginger Bark
Makes 1-1/2 pounds

8 ounces semisweet chocolate
2 ounces unsweetened chocolate
1 cup golden raisins
1/2 cup chopped almonds
1/2 cup minced crystallized ginger

Melt both chocolates together, stirring, over low heat. Stir in remaining ingredients. Pour onto a foil-lined baking sheet and spread into a 1/4" thick strip. Chill until firm, about 20 minutes. Break into pieces. Store, covered, in refrigerator. Keeps about 10 days.

Susan, Hawaii