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Chocolate Fruit and Nut Blocks
Preparation info
- Yield:
12
Blocks, 5 × 3 in 127 × 76 mm - Difficulty
Easy
Appears in
By Ewald Notter
Published 2011
As in the previous recipe, any combination of fruits and nuts can be used.
Method
- Roast the hazelnuts, almonds, and pistachios at 340°F/171.1°C until golden brown. Be careful with the pistachios, as they roast quickly. Let cool. Chop nuts if needed to fit into molds.
- Place the nuts and fruits in
5 × 3 –in 127 × 76