Fruit & nut chocolate chequers

Fruit & nut chocolate chequers

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(2 ratings)

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Cooking time

Prep: 40 mins Plus setting

Skill level

Easy

Servings

Makes 8 of each flavour

Kids can learn to melt chocolate with this simple recipe - a perfect homemade gift

Nutrition and extra info

Nutrition info

Nutrition per chocolate

kcalories
259
protein
4g
carbs
29g
fat
15g
saturates
7g
fibre
1g
sugar
27g
salt
0.07g

Ingredients

For the white chocolates

  • 150g white chocolate
  • 1 tbsp dried raspberry flakes
  • 8 toasted almonds, halved
  • 8 pecan halves
  • 8 pinches cocoa, for dusting

For the dark chocolates

  • 150g dark chocolate
  • 1 tbsp candied peel
  • 1 tbsp dried cranberries or raisins
  • 8 sugared cashews

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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.

Recipe from Good Food magazine, March 2009

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Comments

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

smoothiestar's picture
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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
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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!

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