Chocolate Coins with Dried Fruit and Nuts
Hand made chocolates to nibble and pair with an aged tawny port. You can use any combination of dried fruit or nuts that you like.
Ingredients
- 4 oz. quality semisweet chocolate finely chopped (I used Scharffen Berger Chocolate)
- 4 oz. quality bittersweet chocolate finely chopped (I used Scharffen Berger Chocolate)
- 1/8 cup dried apricots cut into slivers
- 1/8 cup dried cherries
- 1/8 cup dried cranberries
- 1/8 cup walnuts roughly chopped
- 1/8 cup almond slivers toasted
Instructions
- Line two sheets pans with parchment paper.
- Place semisweet chocolate and half of the bittersweet chocolate in a microwavable glass bowl. Microwave on high for 30 seconds and then stir with a rubber spatula. Continue to microwave chocolate for 20 seconds at a time until chocolate is just melted. Stir after each 20 seconds.
- Immediately add the remaining bittersweet chocolate and stir vigorously until the chocolate is melted and smooth.
- With a 1/2 tablespoon size spring loaded ice cream scoop or regular teaspoon, drop a teaspoon size amount of chocolate on the baking sheet lined with parchment paper to form a small circle about the size of a quarter. Top each chocolate circle with dried fruit and or nuts of your choice. ( I make about 5 chocolate circles at a time and then top with fruit and nuts.)
- Set aside for 1-2 hours until firm.