Fruit & nut chocolate chequers
You can never have too many beverage recipes, so give Fruit & nut chocolate chequers a try. This recipe makes 8 servings with 250 calories, 3g of protein, and 16g of fat each. For $1.2 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of dark chocolate, dried cranberries, raspberry, and a handful of other ingredients are all it takes to make this recipe so flavorful. 21 person were impressed by this recipe. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a not so great spoonacular score of 25%. Similar recipes include Fruit and Nut Chocolate Chunks, Chocolate Fruit & Nut Clusters, and Chocolate, Fruit, & Nut Clusters.
Servings: 8
Preparation duration: 40 minutes
Ingredients:
8 toasted almonds, halved
1 tbsp candied peel
8 sugared cashews
150g dark chocolate
1 tbsp dried cranberries or raisins
8 pecan halves
1 tbsp dried raspberry flakes
150g white chocolate
Equipment:
baking paper
mixing bowl
knife
bowl
Cooking instruction summary:
Roughly chop the chocolate on choppingboards with a large sharp knife – choppingrather than breaking it into squares will helpit to melt nice and quickly. Get someone tohelp if necessary. Line 2 baking trayswith baking paper.Put 2 heatproof mixing bowls over panshalf-filled with water – make sure that the baseof the bowls doesn’t touch the water. Add thechocolate, then leave to melt over a gentleheat. Once it starts to melt round the edges ofthe bowl, stir gently just once or twice, thenleave to melt again. Remove from the heat.Take care, as the bowls will be hot. Usinga teaspoon, spoon the melted chocolatesonto the paper in round shapes as evenlysized as possible – you need 16 of each typeof chocolate. Leave a teaspoon of the whitechocolate in the basin for later.To decorate the white chocolates, chop the raspberry flakes, then scatter onhalf the rounds and top with 2 almond halves. Puta pecan on the rest, then swirl over a little of thechocolate left in the bowl. Sprinkle with cocoa.To make the dark chocolates, scatter half the rounds with the candiedpeel and the other half with the choppedcranberries and sugared cashews. Or trya combination of them all.Leave the chocolates to set and hardenfor about 3 hours (the dark chocolate willset before the white), then pack carefullyinto a box. They will keep for a week.
Step by step:
1. Roughly chop the chocolate on choppingboards with a large sharp knife – choppingrather than breaking it into squares will helpit to melt nice and quickly. Get someone tohelp if necessary. Line 2 baking trayswith baking paper.Put 2 heatproof mixing bowls over panshalf-filled with water – make sure that the baseof the bowls doesn’t touch the water.
2. Add thechocolate, then leave to melt over a gentleheat. Once it starts to melt round the edges ofthe bowl, stir gently just once or twice, thenleave to melt again.
3. Remove from the heat.Take care, as the bowls will be hot. Usinga teaspoon, spoon the melted chocolatesonto the paper in round shapes as evenlysized as possible – you need 16 of each typeof chocolate. Leave a teaspoon of the whitechocolate in the basin for later.To decorate the white chocolates, chop the raspberry flakes, then scatter onhalf the rounds and top with 2 almond halves. Puta pecan on the rest, then swirl over a little of thechocolate left in the bowl. Sprinkle with cocoa.To make the dark chocolates, scatter half the rounds with the candiedpeel and the other half with the choppedcranberries and sugared cashews. Or trya combination of them all.Leave the chocolates to set and hardenfor about 3 hours (the dark chocolate willset before the white), then pack carefullyinto a box. They will keep for a week.
Nutrition Information:
