Chocolate fruit and nut crisp

No Nuts! Just Fruit! We made a dark chocolate and a milk chocolate one, both delicious. Make sure you buy good quality chocolate, that absolutely makes this crisp. And don’t forget the sea salt flakes πŸ˜‰ -enjoy-

Serves 10
hazelnuts 100g, shelled
dark chocolate 400g
mixed crystallised fruits – pears, citron, clementines 400g in total
sugared rose petals a handful
sea salt flakes a teaspoon

You will also need a 32 x 22cm baking tray lined with baking parchment.

Toast the hazelnuts: set the oven at 180C/gas mark 4. Put the nuts on a baking sheet in a single layer, then bake for 15 to 20 minutes, watching them carefully, removing them when they are thoroughly brown. If you prefer, toast them in a dry frying pan over a low heat.

Put a pan of water on to boil with a heatproof glass or china bowl resting snugly on top. The bottom of the pan shouldn’t quite touch the water. Break the chocolate into small pieces and let it melt in the bowl over the hot water. It will melt more smoothly if you don’t stir it; just leave it to melt, occasionally pushing any unmelted pieces under the surface.

Pour the melted chocolate on to the lined tray and shake firmly to spread over the surface and into the corners.

Chop the crystallised fruits into small wedges or dice. Scatter them over the chocolate. Break the rose petals into small pieces and distribute them among the fruits. Roughly chop the toasted hazelnuts and scatter them over the chocolate.

Lastly, add the sea salt flakes, then leave in a cool place to set. The fridge is ideal for a short time, but don’t leave it in there longer than an hour. Snap into jagged pieces.

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