Chocolate Blocks With Fruits And Nuts Recipes

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

CHOCOLATE FRUIT AND NUT CLUSTERS

Steps:

• Line a couple baking sheets with tin foil. Set aside.
• Cut ginger into bite sized pieces with a pair of kitchen shears. Set aside.
• Chop the chocolate into small pieces and place in a medium bowl.
• Heat chocolate in the microwave for 25 seconds, mix very well, then microwave for another 25 seconds. Repeat this process until chocolate is melted. Do not overheat.
• Drop a teaspoon of melted chocolate onto the lined baking sheet. Repeat with remaining chocolate.
• Cover chocolate with fruit and nuts.
• Place tray in freezer for about 5 minutes or until chocolate is set.
• Remove tray from freezer, then separate chocolates from tin foil.
• Store in an airtight container and refrigerate until ready to serve.

EASY WHITE-CHOCOLATE CLUSTERS WITH FRUIT AND NUTS

Steps:

• Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.
• Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth.
• Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.

CHOCOLATE FRUIT AND NUT CLUSTERS

Steps:

• Cover a large baking sheet with parchment or wax paper; set aside.. Melt chocolate chips in double boiler over slightly simmering water.. Combine the dried fruits and nuts in a small bowl.. Add to melted chocolate and stir to completely coat all ingredients.. Using a measuring tablespoon, dip leveled clusters onto covered baking sheet about 1-inch apart. They will look uneven and shaggy.. Refrigerate 30 minutes or until clusters are hardened and set. Store clusters in a tightly covered container in the refrigerator.. Serve cold or at room temperature. (The clusters taste most flavorful at room temperature.)

FRUIT AND NUT CHOCOLATE CHUNKS

Steps:

• Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
• While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
• Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.