Posted On December 23, 2010

Filed under Candies

Comments Dropped 380 responses


350 grams dark Belgian Choc. coarsely chopped

1 cup unsalted roasted cashews

1 cup dried cranberry

1/3 cup currants

Line a large baking sheet with parchment paper. Place choc. In heatproof bowl and set over simmering water. Stir and heat the choc. Until just melted. Remove from heat and stir in cashews, cranberries and currants. Drop heaping tbsp. of mixture on baking sheet, and put in fridge until set.

Lauren makes something like this with white choc. She puts in candy canes, broken and maybe almonds. Yumm. She puts it on one big tray in a slab and then when cool, she breaks it into small pieces.