Dried fruit chocolates are so delicate, a perfect idea when you do not have many ingredients available and you need something easy to make. They melt in your mouth and are also perfect as snacks if covered with dried fruit as I did.
The choice of dark chocolate is essential for a delicious dessert that also contains the benefits that only dark chocolate can give. Dark chocolate (70%; 80%; 90%) strengthens the heart; reduces cholesterol levels and, being rich in flavonoids, it is good for the skin too. In addition, dark chocolate is rich in important mineral salts such as iron, magnesium, copper and potassium. The chocolate gives a lot of energy and helps the mood. This, thanks to the stimulation of a neurotransmitter such as serotonin.
Bitter chocolate is considered a natural antidepressant. At the same time, the high concentration of theobromine and caffeine contained in it makes it a stimulating food.
Equally beneficial properties are contained in dried fruit which, in this case, I have also used to give crunchiness to these chocolates.
Makes about 20–25 chocolates
50 g (2 oz) raisins (palm oil free)
1 tablespoon Marsala dessert wine or Rum
150 g (5 oz) 70% dark chocolate
150 g (5 oz) 80% dark chocolate
50 g (2 oz) chopped pistachio
50 g (2 oz) chopped walnuts
50 g (2 oz) chopped toasted hazelnuts
- Wash the raisins and soften for 20 minutes in a bowl with warm water. Add a tablespoon of Marsala or Rum.
- Drain, dry and set aside.
- Melt the chocolate, then remove from the heat and allow to cool.
- Pour the melted chocolate in spoonfuls on a baking tray lined with baking paper.
- Cover with raisins and the dried fruit. Leave to rest at room temperature until they are solidified. Keep in the fridge.