The almonds can be replaced with any other type of nuts, if desired. Cranberries and sour cherries are both good choices for the dried fruit, due to their acidity.
|Liqueur or simple syrup|
|Milk couverture, tempered|
|Dried fruits of your choice, diced|
1 Moisten the almonds with the liqueur or simple syrup.
2 Dust the confectioners’ sugar over the almonds and mix well.
3 Spread the almonds onto a sheet pan and roast at 340&F/171.1 &C until golden brown.
4 Warm a bowl either using a torch or by placing it in the oven for 10 seconds at 320&F/160&C. (Warming it first will prevent the couverture from setting up in the bowl.) Pour the tempered couverture into the warm bowl and stir in the cocoa butter to thin it. Add the almonds and fruit, stir to coat.
5 Spoon small portions (
6 Let sit for 30 minutes at room temperature to allow the couverture to set.
7 Store in an airtight container in a cool, dark place.
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