This recipe is versatile, as you can select your own combination of fruits and nuts to place on top. In addition to the suggestions below, dried cherries, chopped dried mango, and chopped candied orange peel are also very good with chocolate.
|Caramelized Almonds (pages 67–69),
|Dried apricots, chopped,
|Milk, white, or dark couverture, tempered|
1 Have the nuts and fruit ready in bowls.
2 Pipe the tempered couverture onto a Silpat or parchment paper in any desired shape, such as a ring, line, or S-shape.
3 Before the couverture sets, arrange the nuts and fruit on top of the couverture.
4 Let sit at room temperature for 30 minutes to allow the couverture to set.
5 Store in an airtight container in a dark and cool room.
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