Tuesday, 18 March 2014
Every now and again you come up with a recipe that is just spectacular, and this one is. Giant chocolate buttons encrusted with delicious dried fruit and crunchy nuts, utterly delicious! I started out thinking I’d make some chocolate bark, but changed my mind and thought giant button shaped treats would be much more decadent. I'm visiting a friend on Thursday for dinner, so I'm planning on taking a few as a gift, they’ll make the perfect after dinner treat. These would also be lovely for a Mother’s Day gift, there is surely nothing better than a homemade edible treat?
You don’t have to stick to the same ingredients I've used, you really can pick any combination of dried fruit and nuts to suit your taste, just make sure the flavours complement each other. I think the salty pistachios and cashews work beautifully with the sticky sweet cranberries and apricots. You could also try using different chocolate, white, plain, milk or dark would all be equally delicious.
I used a combination of 70% dark chocolate and milk chocolate. I love the bitterness and depth of flavour you get from dark chocolate, but combined with the milk you get a slightly more subtle flavour that would suit most pallets. Use the very best chocolate you can afford, trust me it’s worth splashing out a little. The taste of these little jewel embellished treats is only going to be as good as the quality of chocolate you use.
I'm looking forward to experimenting with various flavour combinations; I think hazelnut or honeycomb would be delicious. We have the children over the weekend so I'm guessing they will jump at the chance of making a batch of these chocolate buttons, perhaps with popping candy, marshmallows or Smarties. I’d recommend using milk chocolate for the little ones as dark would be too bitter.
* 150g Green & Black's 70% dark chocolate
* 200g Green & Black's milk chocolate
* Handful of shelled pistachios
* Handful of salted cashew nuts
* Handful of dried cranberries
* Handful of dried apricots, roughly chopped
* Baking parchment paper
Start by placing a saucepan of water (about 200ml) on the hob; position a glass bowl on top of the saucepan, ensuring that the glass does not touch the water. Heat water until just boiling, and then turn it right down to a simmer.
Break the chocolate into individual squares and place into the bowl, stir constantly with a spatula, if you continue mixing the chocolate will melt evenly and become liquefied and silky smooth. One the chocolate has melted completely, remove from the heat and place to one side.
Lay out a large section of baking parchment paper and roughly stencil out circles, to your desired size. I found a small drinking glass was the perfect size to draw around. Spoon the chocolate mixture onto the drawn circles and scatter with the fruit and nuts, ensuring that each chocolate button has a couple of pieces of each.
Leave the chocolate buttons on the counter for a couple of hours, at which point they should be hard and dry. Peel them carefully from the parchment paper and place into containers and refrigerate.
These buttons are best eaten cold straight from the fridge and washed down with a nice cup of tea.