Mondian

• 1 pound semi-sweet or bittersweet chocolate
• 2 ounces shelled Italian pistachios, toasted
• 2 ounces dried apricots, cut to 6 wedges
• 2 ounces dried cranberries
• 2 ounces whole blanched hazelnuts, toasted

1. Temper the chocolate.
2. Place in a pastry bag with a small round tip.
3. Pipe 1-inch rounds onto parchment paper.
4. Arrange the dried fruits and nuts on top, about one of each per candy.
5. Let set.
6. Store in a cool, dry place.

semisweet, italian pistachios, wedges, cranberries, blanched hazelnuts

Taken from www.foodnetwork.com/recipes/mondian-recipe.html (may not work)