Method
Break the chocolate into pieces and melt in a bowl over a pan of simmering water. When melted add the pistachios, chopped if you prefer, and the raisins. Mix gently. Pour into either a lightly oiled shallow tin or a tin lined with cling film that has been smoothed out. Chill in the fridge then break into chunks and serve.

Salted pistachios are the best ones to use because the slight saltiness compliments the sweetness of the chocolate. Can also be made with milk chocolate, but dark is best.

Thanks to
Caroline Thomas from the United Kingdom for submitting this fruit and nut chocolate recipe.

Added on 17 December 2007.