2 cups whole raw or salted, roasted cashews
10 ounces semisweet chocolate chips
10 ounces bittersweet chocolate chips
1/2 cup dried crystallized ginger, 1/4 inch dice
1 cup dried cranberries or cherries
1 cup dried apricots, 1/2 inch dice
Place 2/3 of the chocolate chips in a heavy bottom sauce pan over very low heat. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon. When completely melted, remove from heat and add the remaining chocolate chips. Stir to melt the chocolate chips.
Using a pencil, draw a 12 x 15 inch rectangle on a piece of parchment paper placed on a sheet pan. Turn it over and pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the ginger, cashews and dried fruit. Set aside for 1 to 2 hours until firm. Cut the bark into 24 pieces & serve at room temperature.