• 500 gms milk cooking chocolate
• 1 per piece cashew
• 1 per piece almond
• 1 per piece prunes (small, diced)
• 1 per piece apricot (small, diced)
• 1 per piece raisin


1. Melt the milk chocolate in a microwave oven or a double boiler.
2. Cool it down to 26 degrees and warm upto 28 degress to temper the chocolate and ensure a good crystallisation.
3. Put the chocolate into moulds and scrape off excess chocolate.
4. Tap the mould onto a surface to avoid air bubbles.
5. Set cashew, almond, prunes, apricots and raisin while the chocolate is still in semi liquid state.
6. Demould and serve.

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