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Rocky Road

26 oz. bittersweet chocolate, coarsely chopped
2 tsp. grated orange peel
3/4 cup walnut halves
3/4 cup dried tart cherries or cranberries
3 tbsp. crystallized ginger, chopped
22 large marshmallows

40 foil candy cups (similar to cupcake paper cups, but smaller)

Line a 11x7 inch baking pan with foil, extending over the sides.  Place chocolate
in a medium bowl.  Set over a saucepan of simmering water, not allowing the dish
to touch the water.  Stir until melted and a candy thermometer registers 115 degrees. 
Remove bowl from over the water.  Mix in the orange peel, walnuts, cherries or
cranberries, and ginger.  Fold in the marshmallows.  Pour into the prepared pan,
spreading evenly.  Chill until chocolate is just firm enough to cut, about 1 hour.
Using the foil as an aid, lift the candy from the pan.  Fold down the foil sides. 
Cut candy crosswise into 8 strips and lengthwise into 5, making 40 squares. 
Transfer squares to candy cups. 

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