Apricot Honey Nuts

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Preparation info

  • Difficulty

    Medium

  • Yield:

    120 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Honey 600 g 21 oz 37%
Heavy cream 300 g 11 oz 19%
Glucose syrup 75 g 3 oz 5%
Slivered almonds, toasted 200 g 7 oz 12%
Pine nuts, toasted 180 g 6 oz 11%
Dried apricots, diced 3 mm/⅛ in 140 g 5 oz 9%
Pistachios, chopped 100 g 4 oz 7%
Batch Size 1595 g 57 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Dried apricot diamonds, for finishing as needed

Method

  1. Combine the honey, cream, and glucose syrup in a saucepan.
  2. Cook to 125°C/257°F.
  3. Remove from the heat and mix in the almonds, pine nuts, apricots, and pistachios.
  4. Pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Allow to cool to room temperature.
  5. Precoat one side of the slab with the tempered dark chocolate.
  6. Cut into diamonds, 18 mm/¾ in on each side, using a sharp chef’s knife.
  7. Dip each piece in the tempered dark chocolate. Garnish with a dried apricot diamond.