Fruit & nut chocolate chequers
- Preparation and cooking time
- Prep:
- Plus setting
- Easy
- Makes 8 of each flavour
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
Method
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
