Marbled chocolate bar with almonds and dried apricots

Ingredients:

• 220 g dark chocolate
• 220 g of white chocolate
• 0.5 cup almond needles
• 0.5 cup chopped dried apricots
• Toasted fennel seeds, for sprinkling

Preparation:

1. Line a baking sheet with foil (shiny side up); smooth out any wrinkles. Make sure all your tools are dry.
2. Using a large knife, chop the white and dark chocolate into 1-cm pieces. Set aside 0.5 cups of dark chocolate and place the remaining dark chocolate in a microwave-safe bowl. Microwave for 15 seconds, then stir with a silicone spatula. Continue microwaving and stirring in 15-second intervals until all the chocolate is melted, about 3 minutes total. Immediately add the reserved 0.5 cups of dark chocolate pieces to the bowl. Stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if a few small pieces remain.
3. Pour both chocolates next to each other onto the prepared baking sheet; using a silicone spatula, swirl them together and spread them into a circle 25-30 cm in diameter and about 0.5 cm thick.
4. Evenly spread the almond needles and dried apricots over the chocolate and press lightly. Sprinkle with fennel seeds. Let the bar set completely at room temperature, about 1 hour. If the room is too warm, you may need to put the chocolate in the freezer for a few minutes. Break the bar into pieces and store in an airtight container at room temperature for 1 to 2 weeks.