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Chocolate Fruit And Nut Slice Recipes

29 Sep

The sweetness of the rose petals and crystallised fruits means a dark chocolate is more appropriate here than a sweet, creamy milk version. It is, of course, up to you.

hazelnuts 100g, skinned
dark chocolate 400g, 70%
mixed crystallised fruits pears, citrons, clementines 400g in total
sugared rose petals a few
sea salt flakes 1 tsp

Set the oven at 180C/gas mark 4. Put the hazelnuts on a baking sheet in a single layer, then bake for 15-20 minutes, removing them when they are thoroughly brown. Put a pan of water on to boil, with a heatproof glass bowl resting snugly on top. The bottom of the pan shouldn’t quite touch the water. Break the chocolate into pieces and let it melt in the bowl. It will melt more smoothly if you don’t stir it, just leave it to melt, occasionally pushing any unmelted pieces under the surface.

Line a 22x32cm tray with baking parchment. Pour the melted chocolate into the tray, and shake firmly to spread over the surface. Chop the crystallised fruits into small wedges or dice. I think a mixture of sizes looks best. Scatter the fruits over the chocolate. Break the rose petals into small pieces and distribute them between the fruits. Roughly chop the hazelnuts and scatter them over the chocolate. Lastly, add the sea salt flakes and leave in a cool place to set. The fridge is ideal for a short time, but don’t leave the chocolate in there longer than an hour. Snap into jagged pieces. Serves 10.

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