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.

Ingredients Metric US Volume
Sandy Hazelnuts, 350 ea 350.0 g 12.3 oz 3 cups
Caramelized Almonds (pages 6769), 350 ea 500.0 g 17.6 oz 3⅔ cups
Sandy Pistachios, 350 ea 164.5 g 5.8 oz cups
Golden raisins, 350 ea 182.0 g 6.4 oz cups
Dried apricots, chopped, 350 ea 327.6 g 11.5 oz cups
Dried cranberries, 350 ea 227.5 g 8.0 oz cups
Milk, white, or dark couverture, tempered 2625.0 g 92.6 oz 9 cups
4376.6 g 154.2 oz


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.