Chocolate and fruit chocs recipe

  • Serves 6
  • 15mins to cook, 15mins to prepare plus 45 cooling
  • 216 calories / serving
  • Freezable
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Chocolate and fruits hero

Break the chocolate into a bowl over a pan of gently simmering water. Stir until melted then allow to cool for around 30 minutes until it has thickened enough to pour, but isn't too runny.

Pour the chocolate onto a tray lined with nonstick baking paper. Cut out discs from the chocolate using a metal biscuit cutter or cooking ring (dipped first in hot water and dried). Add the dried fruit to each disc then leave the tray in the fridge for around 15 minutes to set.

Peel off the discs from the baking paper then store in the fridge in food bags.

Cook's tip
Stick ribbon to a small box and line with tissue paper to parcel up these chocs. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 200g good quality plain chocolate (minimum 70% cocoa)
  • 1tbsp dried cranberries
  • 3 dried pineapple slices
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  • Energy 898kj 216kcal 11%
  • Fat 14.2g 20%
  • Saturates 8.3g 42%
  • Sugars 15.3g 17%
  • Salt 0g 0%

of the reference intake
Carbohydrate 17.6g Protein 2.9g Fibre 3.9g

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