Fruit & Nut Decorated Bars

Name: Fruit & Nut Decorated Bars
Yield: Makes 6 bars
Ingredients: 60 g (2 oz) Crystallized Almonds (follow the recipebut don’t dip the almonds in the gianduja); 140 g (5 oz/1 cup) dried pear, cut into slices; 30 g (1 oz) dried apple, cut into slices; 10 g (¼ oz) freeze-dried blackcurrants; 150 g (5½ oz/¾ cup) dried apricots, cut in half; 30 g (1 oz) dried cranberries; 60 g (2 oz) Crystallized Almonds (follow the recipebut don’t dip the almonds in the gianduja); 60 g (2 oz) Crystallized Almonds (follow the recipebut don’t dip the almonds in the gianduja); 40 g (1½ oz) Crystallized Salted Pistachios; 85 g (3 oz/scant ½ cup) roasted almonds; 60 g (2 oz/scant ½ cup) roasted hazelnuts, half chopped and half left whole; 85 g (3 oz) Confit Orange, cut into strips; 850 g (1 lb 14 oz) tempered fine dark (bittersweet) chocolate,

Preparation info

Makes
6
bars

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

I love the combination of fruit and nut. These bars are fabulous to look at and are always a talking point in the shop. Feel free to create your own versions.

Ingredients

Confit Orange

850 g (1 lb 14 oz) tempered fine dark (bittersweet) chocolate,

Vegan
Chocolate
Gluten-free

Method

Clean and polish the bar moulds. Pour the tempered chocolate into the cavities and tap on a hard surface to eliminate any air pockets.
Use a scraper to scrape along the top of the moulds to produce a flat surface.