16 oz. White Chocolate Couverture, chopped
15 fresh mint leaves, finely shredded
25 - 30 Dried Strawberries, quartered
1/4 cup Roasted Un-salted Almonds, slivered
Lay out Strawberries, mint and Almonds on a cookie sheet lined with wax paper.
Melt the chopped White Chocolate Couverture in a double boiler, and pour it evenly over the berries, nuts, and mint.
Refrigerate for 2 hours , then break into pieces.
Variations: dark chocolate with candied orange peel, dried apricots, dried cranberries, & nuts.
Recipe adapted from www.seriouseats.com
Photo courtesy of www.limeinheaven.wordpress.com