Fruit & nut chocolate chequers

Fruit & nut chocolate chequers

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 40 mins Plus setting

Easy

Makes 8 of each flavour
Kids can learn to melt chocolate with this simple recipe - a perfect homemade gift

Nutrition and extra info

Nutrition: per chocolate

  • kcal259
  • fat15g
  • saturates7g
  • carbs29g
  • sugars27g
  • fibre1g
  • protein4g
  • salt0.07g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the white chocolates

    • 150g white chocolate
    • 1 tbsp dried raspberry flakes
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 8 toasted almond, halved
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 8 pecan halves
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 8 pinches cocoa, for dusting

    For the dark chocolates

    • 150g dark chocolate
    • 1 tbsp candied peel
    • 1 tbsp dried cranberries or raisins
      Cranberries

      Cranberry

      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • 8 sugared cashew
      Cashew

      Cashew

      ka-shoo

      The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

    Method

    1. Roughly chop the chocolate on chopping boards with a large sharp knife – chopping rather than breaking it into squares will help it to melt nice and quickly. Get someone to help if necessary. Line 2 baking trays with baking paper.

    2. Put 2 heatproof mixing bowls over pans half-filled with water – make sure that the base of the bowls doesn’t touch the water. Add the chocolate, then leave to melt over a gentle heat. Once it starts to melt round the edges of the bowl, stir gently just once or twice, then leave to melt again. Remove from the heat.

    3. Take care, as the bowls will be hot. Using a teaspoon, spoon the melted chocolates onto the paper in round shapes as evenly sized as possible – you need 16 of each type of chocolate. Leave a teaspoon of the white chocolate in the basin for later.

    4. To decorate the white chocolates, chop the raspberry flakes, then scatter on half the rounds and top with 2 almond halves. Put a pecan on the rest, then swirl over a little of the chocolate left in the bowl. Sprinkle with cocoa.

    5. To make the dark chocolates, scatter half the rounds with the candied peel and the other half with the chopped cranberries and sugared cashews. Or try a combination of them all.

    6. Leave the chocolates to set and harden for about 3 hours (the dark chocolate will set before the white), then pack carefully into a box. They will keep for a week.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (4)

    yakkida's picture

    I ended up with loads of discs - all flat. The toppings just sunk in. How to get them looking like the picture?

    smoothiestar's picture
    5

    Making these 4 mother's day tomorrow!She likes suprises so i'm baking away!

    smoothiestar's picture
    5

    Hi I'm 11 yrs old,and I'm glad I can find something easy yet sophisticated to make for my mum this year!Thank you!Along with some radox bubble bath.

    tinker666's picture
    5

    Made these for my dads birthday, he loved them.
    He loves nutty chocolate but we can never find a whole varied box of them. With these you can put on what you like!
    Used small balls of marzipan on top to and dried cranberrys on the white chocs. Delish!

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…