Name: Fruit & nut chocolate chequers
Prep time: 40 min
Total time: 40 min
Yield: Makes 8 of each flavour
Cuisine: British
Ingredients: 150g white chocolate; 1 tbsp dried raspberry flakes; 8 toasted almonds halved; 8 pecan halves; 8 pinches cocoa for dusting; 150g dark chocolate; 1 tbsp candied peel; 1 tbsp dried cranberries or raisins; 8 sugared cashews

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Fruit & nut chocolate chequers

Fruit & nut chocolate chequers

Sara Buenfeld

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Makes 8 of each flavour

Easy

Prep: 40 mins

Plus setting

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

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Homemade marzipan thins

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per chocolate

kcal259
fat15g
saturates7g
carbs29g
sugars27g
fibre1g
protein4g
salt0.07g

low

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.

RECIPE TIPS

OTHER FLAVOURS TO TRY

Chopped crystalised ginger; hazelnut & raisin; crushed extra strong mints; chopped fudge; broken peanut brittle; chocolate-covered nuts; colourful sweets like Smarties; dried strawberry & blackcurrant flakes.

A FEW GOLDEN RULES

Be strict with food hygiene. Get children to wash their hands before cooking and during preparation. Discourage children from eating the chocolate from the bowls or licking their fingers until the chocolates are made – however tempting! Never leave children unsupervised, particularly during preparations with sharp knives, graters, boiling water and hot pans.

Recipe from Good Food magazine, March 2009

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