Events and Celebrations

Ingredients
  • 100 g (3½ oz) plain dark chocolate, broken up
  • 100 g (3½ oz) milk chocolate, broken up
  • 100 g (3½ oz) white chocolate, broken up
  • 125 g (4 oz) mixed dried tropical fruits (such as pineapple, mango, papaya, melon)
  • 25 g (1 oz) blanched almonds
  • 25 g (1 oz) unblanched hazelnuts
Directions

Melt the 3 chocolates in 3 separate heatproof bowls, each over a pan of gently simmering water. Spoon on to 3 separate sheets of nonstick baking paper and spread to 16 x 12 cm (6½ x 5 inch) rectangles.

Use a 5 cm (2 inch) round metal biscuit cutter to make 6 impressions in each chocolate rectangle to mark the edges of each disc.

Cut the dried fruits into small, flattish pieces and arrange them within the marked discs along with the nuts. Chill or leave in a cool place until the chocolate is set but not brittle.

Use the cutter to cut out the discs and carefully lift them from the paper. They will keep, in an airtight container in a cool place, for up to 1 month.

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