laramie

One 4oz bar of Ghirardelli 100% cacao, unsweetened chocolate
4-5 droppers of Liquid Stevia,
1/2 cup Agave Nectar,
dried fruits and nuts to your tastes.

Take the chocolate and break it into small bits into a microwave-proof bowl (preferably glass; hot chocolate has been known to melt plastic.) Microwave for one minute, stir, then microwave for another minute. (You can melt the chocolate in a double-boiler saucepan if you prefer.)

While the chocolate is melting you can assemble the other ingredients:
I use dried blueberries and pecans, but have also used cashews, dried cherries and other fruits and nuts.) You'll also need a rubber scraper for mixing, a large plate and two pieces of waxed paper sized to the plate.

When the chocolate is melted stir to be sure there are no remaining unmelted lumps, then add 4-5 droppers of the liquid Stevia (my dropper only fills half-full; if yours fills to the top use 2-3) and about a half cup of Agave Nectar, to taste.

Stir thoroughly, but quickly; you don't want the chocolate to set before you've mixed in the fruit and nuts. Add a handful of each fruit and nut, more or less, depending on how you like your nut/fruit-to-chocolate ratio. I make mine pretty thick with the add-ins.

When the fruit and nuts are thoroughly mixed the chocolate should be thickening into a large lump. Place that lump on top of a layer of waxed paper on the plate. Put the other sheet of waxed paper on top of that and press down on it, smooshing the chocolate mixture out as flat as possible (try for the same thickness as the original bar of chocolate. The added ingredients will make this treat much larger than the original bar. Place the plate into the freezer for about half an hour, remove, cut the treat into smaller squares for serving.