Print the recipe card! easiest homemade chocolates
‘Tis the season, so let’s have a quick word about peace on Earth. Beside this being a treat who’s ingredients are all pantry stored, I’m convinced this ultra simple recipe, if put into the hands of a newlywed home cook, might increase the probability of a happy marriage (♥). Spread the love as you will, it’s just a hunch I have. (The necessary follow-up gift of a gym membership might be in order later on, but for now we’re focusing on peace, love and goodwill.)
As a holiday gift, these chocolates are a quick-to-make life saver! Any fruit and nut combination works; today’s two batches were made with 1) pistachios and apricots and 2) almonds and dried cherries. Let your imagination go wild! Thanks to Orangette for the inspiration on this recipe.
makes 48 pieces
oil, for greasing
1 1/4 pounds chocolate, bittersweet or semi-sweet
1 1/3 cups dried fruit, roughly chopped
1 1/3 cups nuts, roughly chopped
Tools and Supplies
Double boiler pot -or- a metal/glass dish that fits snuggly into the rim of a saucepan
either an 8 or 9 inch square pan or 11 x 6 inch pan
Melt the chocolate in a double boiler. While waiting for it to melt, and occasionally stirring as needed, line the pan with foil, leaving a 2 inch overhang, and brush with oil. Once the chocolate is melted stir in the fruit and nuts and pour into the pan. Sprinkle all with salt. Cover with plastic wrap and allow to set for 4-5 hours un-refrigerated or in the refrigerator for one hour. Lift the chocolate out using the over hanging foil, and cut into desired sized pieces.