Chocolate Blocks With Fruits And Nuts Recipes

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.

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.

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.

CHOCOLATE FRUIT BAR

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition.
• Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts.
• Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.

CHOCOLATE FRUIT N NUT COOKIES

Steps:

• In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.

MENDIANTS (CHOCOLATE WITH DRIED FRUIT AND NUTS)

Steps:

• Spoon 1-tablespoon dollops of chocolate onto parchment-lined baking sheets (you can also fill a small squeeze bottle with the chocolate and squeeze dollops onto baking sheet); bang a few times on countertop to flatten slightly. Top with a few pieces of dried fruit and a nut or two.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

CHOCOLATE BLOCKS WITH FRUITS AND NUTS

Steps:

• In the top of a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally until smooth.
• While the chocolate is melting, line the bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang. Using a pastry brush, lightly brush the foil with vegetable oil.
• When the chocolate is melted, remove it from the heat, and stir in the fruit and nuts. Pour the mixture into the prepared pan, and spread it evenly with the back of a spoon or rubber spatula. Place the pan in the refrigerator, and chill for about an hour, or until the chocolate is firm. If it is too chilled you will have trouble cutting it.
• Use the foil overhang to lift the chilled chocolate mixture from the pan, and place it on a cutting board. Peel back the foil, and cut the chocolate into whatever size you desire.
• Note: These candies keep in the refrigerator, sealed in an airtight container with foil between the layers, for up to two weeks.