The chocolates with dried fruits are simple and quick to make, but just as quickly you should know they will be gone, given their goodness.
The only precaution to take is to use good quality chocolate.
As with all recipes made from a few simple ingredients, the higher or lower quality of each one contributes to a more or less pleasant final result.
Great as a tasty and energetic snack during the day, these chocolates can accompany a coffee, a tea, or be served at the end of a meal.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 384.35 (Kcal)
- Carbohydrates 27.31 (g) of which sugars 19.17 (g)
- Proteins 6.49 (g)
- Fat 28.57 (g) of which saturated 7.77 (g)of which unsaturated 13.73 (g)
- Fibers 5.20 (g)
- Sodium 9.40 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz 50% dark chocolate (or higher percentage)
- 1 cup walnuts (shelled)
- 1 cup almonds (shelled and skinned)
- 1 cup hazelnuts (shelled and toasted)
Tools
- 2 Pans to melt in a bain-marie
- 1 cutting board
Preparation
To prepare the chocolates and dried fruits, start by chopping the almonds, walnuts, and hazelnuts with a knife.
Choose the size of the chop you prefer.
I, who love to taste their flavor and obtain chocolates with a rough appearance, chop the nuts coarsely.
On a large tray or marble, lay out a sheet of parchment paper wide enough to accommodate the 16 chocolates (diam. 2.4 inches) we will obtain.
At this point, melt the dark chocolate in a bain-marie, stirring occasionally.
Be careful that the bottom of the pot containing the chocolate does not touch the water below.
When it is evenly melted, turn off the heat and add the dried fruits.Stir to mix the chocolate well.
Remove from the heat source (move the metal bowl containing the melted chocolate away from the pan with hot water) and wait a few minutes before forming the chocolates.
In fact, it will be useful for the chocolate to start solidifying as it cools down a bit.
Spoon the mixture onto the parchment paper.
Let cool without moving the sheet until the chocolate solidifies.
The chocolates are now ready.
Storage
They keep for a long time if stored in glass containers with hermetic seals, at room temperature. Prefer a cool, dry, and dark place.
They keep for a long time if stored in glass containers with hermetic seals, at room temperature. Prefer a cool, dry, and dark place.
Here is a selection of products that are extremely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are extremely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
