Copycat: Molly's wonderful chocolate & nut blocks
Here's something you simply MUST make for your Christmas table: Molly's Chocolate & Nut 'blocks'. They're wonderfully tasty, really-really simple to make, and quite elegant. One of those take-five-ingredients type of recipes. They also went down a treat at the party yesterday, and I'm entertaining naughty thoughts of leaving work early today, so I could rush home and quickly devour the few that were left over..
Happy holidays, everyone!
Molly's chocolate and nut 'blocks'
(Pähkli-šokolaadiruudud)
If you prefer to use imperial measurements, then please check out Molly's original recipe. Here's an approximated and metrified (is that a word?) version. Aren't they pretty? :
500 grams of good-quality bittersweet chocolate (I used Bitter from the local Kalev company)
100 grams dried cranberries
100 grams seedless raisins
100 grams salted peanuts
100 grams salted pistachios
Line a 20 cm square dish with parchment paper and brush slightly with mildly flavoured oil. Set aside.
Melt the chocolate in a metal bowl over a pan of barely simmering water, stirring the chocolate occasionally, until melted and smooth.
When chocolate is melted, stir in the nuts, raisins and cranberries until combined. Pour into the prepared pan, spread evenly and smooth the top. Put into a refrigerator for an hour to harden slightly.
Remove from the pan, place the chocolate block on a cutting board. Cut into small 2 cm squares with a sharp knife.
Keep in a cool place, but bring to a room temperature about 30 minutes before serving.
Happy holidays, everyone!
Molly's chocolate and nut 'blocks'
(Pähkli-šokolaadiruudud)
If you prefer to use imperial measurements, then please check out Molly's original recipe. Here's an approximated and metrified (is that a word?) version. Aren't they pretty? :
500 grams of good-quality bittersweet chocolate (I used Bitter from the local Kalev company)
100 grams dried cranberries
100 grams seedless raisins
100 grams salted peanuts
100 grams salted pistachios
Line a 20 cm square dish with parchment paper and brush slightly with mildly flavoured oil. Set aside.
Melt the chocolate in a metal bowl over a pan of barely simmering water, stirring the chocolate occasionally, until melted and smooth.
When chocolate is melted, stir in the nuts, raisins and cranberries until combined. Pour into the prepared pan, spread evenly and smooth the top. Put into a refrigerator for an hour to harden slightly.
Remove from the pan, place the chocolate block on a cutting board. Cut into small 2 cm squares with a sharp knife.
Keep in a cool place, but bring to a room temperature about 30 minutes before serving.
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