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Chocolate Blocks With Fruits And Nuts

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Ingredients

Adjust Servings:
1 1/4 lbs bittersweet chocolate, finely chopped
vegetable oil, for greasing the pan
2/3 cup dried cranberries
2/3 cup raisins
2/3 cup pistachios, roasted and shelled (can be salted or unsalted)
2/3 cup peanuts, roasted (can be salted or unsalted)

Nutritional information

66.4
Calories
38 g
Calories From Fat
4.2 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
1.5 mg
Sodium
6.2 g
Carbs
1.2 g
Dietary Fiber
3.5 g
Sugars
2.3 g
Protein
45g
Serving Size

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Chocolate Blocks With Fruits And Nuts

Features:
    Cuisine:

    Chocolate nut fruit heaven!!! used macadamias and almonds, cranberries and sour cherries - absolutely wonderful. As I was sure I'd forget them in the fridge I spooned them into small paper muffin cases where I could let them harden completely. Now I have 12 beautiful big pralinés!
    Thanks for posting :)
    Made for Comfort Cafe January 2010.

    • 41 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Blocks With Fruits and Nuts, A very versatile and handy candy treat! Use a chocolate you enjoy because it is center stage in this recipe Vary the dried fruits and nuts to reflect your personal taste Stolen from Orangette blogspot com (go there now, you won’t regret it if you are a foodie who loves good writing!) stolen/modified from Gourmet Feb 2003, Chocolate nut fruit heaven!!! used macadamias and almonds, cranberries and sour cherries – absolutely wonderful As I was sure I’d forget them in the fridge I spooned them into small paper muffin cases where I could let them harden completely Now I have 12 beautiful big pralinés! Thanks for posting 🙂 Made for Comfort Cafe January 2010


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    Steps

    1
    Done

    In the Top of a Double Boiler or a Metal Bowl Set Over a Saucepan of Barely Simmering Water, Melt the Chocolate, Stirring Occasionally Until Smooth.

    2
    Done

    While the Chocolate Is Melting, Line the Bottom and Sides of an 8-Inch Square Baking Pan With Foil, Leaving a 2-Inch Overhang. Using a Pastry Brush, Lightly Brush the Foil With Vegetable Oil.

    3
    Done

    When the Chocolate Is Melted, Remove It from the Heat, and Stir in the Fruit and Nuts. Pour the Mixture Into the Prepared Pan, and Spread It Evenly With the Back of a Spoon or Rubber Spatula. Place the Pan in the Refrigerator, and Chill For About an Hour, or Until the Chocolate Is Firm. If It Is Too Chilled You Will Have Trouble Cutting It.

    4
    Done

    Use the Foil Overhang to Lift the Chilled Chocolate Mixture from the Pan, and Place It on a Cutting Board. Peel Back the Foil, and Cut the Chocolate Into Whatever Size You Desire.

    5
    Done

    Note: These Candies Keep in the Refrigerator, Sealed in an Airtight Container With Foil Between the Layers, For Up to Two Weeks.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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