Step 1: Preheat the oven to 325F (160C or gas mark 3). Line a cookie sheet with parchment paper.
Step 2: In the top of a double boiler, melt the chocolate.
Step 3: In a small bowl beat egg with milk and Sherry.
Step 4: Carefully pour melted chocolate onto parchment paper and spread evenly into a rectangle that is about 1/2 inch thick.
Step 5: Sprinkle the raisins, coconut, and cherries glace over the hot chocolate.
Step 6: Brush the top of the fruited chocolate with the egg mixture.
Step 7: Bake for 20 minutes, watching and removing if necessary toward the end so as not to burn.
Step 8: Cool on counter and then refrigerate for 3 hours.
Step 9: Cut or break into bite-sized pieces. Makes a lovely gift in a decorative tin.
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