Assorted Fruit and Nut Dark Chocolates

Ingredients

500 gms Dark Chocolate Bar
A Handful of Raisins
A Handful of Walnuts
A Handful of Cashew Nuts
A Handful of Tutti Frutti
Around 10 Chocolate Moulds (Plastic or Silicon Moulds)
Cup Shaped Foils for Cookie Shaped Chocolates

Servings / Time

80 - 100 Assorted Chocolates / 2 Hours

Preparation

1. Melt the chocolate bars using a double boiler method i.e place the chocolate bars in a vessel larger than the pan boiling the water. Add water to a pan such that the water should not touch the vessel above it. Boil the water and place the vessel with the chocolate bars above this boiling pan. Once the water boils, the steam from the pan below melts the chocolate in the vessel above it. Melt the chocolate completely such that there are no lumps and air bubbles. I have used a porcelain bowl above the pan. The chocolate needs to be kept stiring as it melts so as to avoid it from getting burnt.

2. Once the chocolate has melted using the double boiler method, allow it to cool for a while as the bowl may be still hot. As the chocolate cools, keep the assorted nuts and dry fruits ready on a plate along with the chocolate moulds to be used. See that the moulds are washed and cleant well before using them. I have used plastic moulds and silicon moulds as well.

3. Once the chocolate has cooled, take a Tablespoon and fill the moulds with the chocolate first, then add your desired dried fruits or nuts in the center and then fill the chocolate again into the mould upto the rim.

I have filled some moulds with plain Dark chocolates, some with walnuts as a filling, some with raisins as a filling, some with cashew nuts as a filling, some with tutti frutti as a filling and some with all dried fruits and nuts mixed which I have added into a cup shaped foils to form cookie shaped dark fruit and nut chocolates.

4. Once all the moulds have been filled with the desired molten chocolate and dried fruits and nuts, place them into a freezer for about 20 minutes. Once ready just tap the plastic moulds backwards and the chocolates will fall off onto a plate. For silicon moulds you just need to press the chocolate from the backwards onto the plate. If after freezing the chocolates are still not ready then they will not come off easily from the plastic moulds whereas from the silicon moulds they will come out half ready, so see that you freeze the chocolates well once added to the moulds.

5. Once ready you can wrap the chocolates with wrapping papers and refrigerate them so as to avoid them melting in a hot climate. If the climate is cool enough the choclates may be kept in a nice cool environment.

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