Output: approx. 30
Preparation time: 30 minutes
Cooking time : 15 minutes
Ingredients
- 250 ml (1 cup) Cacao Barry Ocoa dark chocolate
- 250 ml (1 cup) Cacao Barry Alunga milk chocolate
- 250 ml (1 cup) Cacao Barry Zephyr white chocolate
- 250 ml (1 cup) dried fruit (cranberries, cashews, almonds, pistachios, dried apricots, candied oranges, shredded coconut, etc.)
Preparation
- In a double boiler, melt half the dark chocolate to a temperature of around 45°C (113°F).
- Remove the bowl from the double boiler and gradually add the remaining dark chocolate, stirring with a spatula.
- On a baking sheet covered with parchment paper or a silicone mat, spread small amounts of chocolate to make lozenges slightly larger than a $2 coin.
- Place a few dried fruits on top of each chocolate lozenge and leave to cool to room temperature.
- Follow the same procedure with the other types of chocolate, respecting the temperatures.
- Melt half the milk chocolate in a bain-marie, but do not exceed a temperature of around 40°C (104°F).
- In a double boiler, melt half the white chocolate, but do not exceed a temperature of around 38°C (100°F).
