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Baci and Dried Fruit Crumble
Origin: Perugina's Master Chocolatier & Pastry Chef Vivien Reimbelli
Ingredients:

4 Perugina Baci, finely minced
6 ounces mixed dried fruit, such as berries, peach, pineapple, diced
4 biscotti cookies, crushed
1 teaspoon minced fresh ginger
2 ounces Perugina Milk Chocolate (or White Chocolate)


Preparation:

Place the minced Baci in the bottom of 4 whiskey glasses.  Top with a layer of the fruit. Combine the ginger and crushed biscotti; place on the top of the fruit.  Using a peeler, peel the milk (or white) chocolate over the top.  Makes 4 servings.