Fruit & nut chocolate chequers

Fruit & nut chocolate chequers

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(2 ratings)

Prep: 40 mins Plus setting


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
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    For the white chocolates

    • 150g white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 1 tbsp dried raspberry flakes



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

    • 8 toasted almonds, halved


      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



      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
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 1 tbsp candied peel
    • 1 tbsp dried cranberries or raisins


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

    • 8 sugared cashews



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


    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.

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    Comments, questions and tips

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    13th Sep, 2010
    I ended up with loads of discs - all flat. The toppings just sunk in. How to get them looking like the picture?
    21st Mar, 2009
    Making these 4 mother's day tomorrow!She likes suprises so i'm baking away!
    18th Mar, 2009
    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.
    18th Mar, 2009
    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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