Ingredients
- 300 g white chocolate
- 1/2 cup chopped pistachios
- 1/2 cup cranberries or glazed red cherries
- 1/2 cup candied mixed fruits (citrus peel, papaya, etc.)
Instructions
- Line a rectangular cake mold with parchment paper, ensuring the paper overhangs the sides for easy removal later.
- In a bowl, combine the candied fruits, cranberries (or cherries), and chopped pistachios. Mix well.
- Melt the white chocolate in a bain-marie (double boiler) over low heat until smooth and glossy.
- Pour the melted chocolate over the fruit and nut mixture. Stir well to coat all the ingredients evenly.
- Pour the chocolate-fruit mixture into the prepared mold.
- Cut an additional piece of parchment paper and place it on top of the mixture.
- Press down firmly with your hands to level and compress the surface.
- Remove the top parchment paper and smooth the surface if needed.
- Place the mold in the refrigerator and allow the chocolate mixture to set completely (approximately 2-3 hours).
- Once firm, remove the chocolate slab from the mold using the parchment paper overhang.
- Peel off the parchment paper and place the slab on a cutting board.
- Using a sharp knife, slice the slab into thin slices. Then cut each slice into 2-3 smaller pieces to create bite-sized chocolates.
Enjoy!
Source: Argiro Barbarigou