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Chocolatey Chunky Deliciously Panaforte

Chocolatey Chunky Deliciously Panaforte

This is definitely a sweet treat in our house and it only comes out at Christmas! But it’s so deliciously intoxicatingly chocolatey, you only need a small bit anyway! right…….

All the beautiful Christmas flavours of cinnamon and glazed ginger & mixed peel & you will find that as usual, its super simple to put it together 😉

I think the little extra effort that goes into this one is worth it. You can change around the dried fruits and nuts to suit yourself but I find the more bitter and tangier the ingredients are the tastier it is! And the flavours develop so much more after a day or so, make a few days in advance – they’ll last in the fridge for sure xx

Chocolatey Chunky Deliciously Panaforte

December 7, 2016

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Ingredients
  • 1 cup dried apricots(make sure they have lots of zing!)
  • 1/2 cup glace ginger- firmly packed(I used the Buderim Ginger Naked)
  • 1 1/4 cup mixed peel (or candy zest of oranges in rice malt syrup and drain)
  • 2 cup roasted chopped hazelnuts
  • 2 cup roasted chopped almonds
  • 1 1/2 cup plain GF flour
  • 4 tbs cacao powder
  • 2 tps cinnamon
  • 125g 70% cacao chocolate - melted (I use Lindt but if you can get one that is completely sweetener free use that instead
  • 1 cup honey
  • 1/2 cup rice malt syrup
Directions
  • Step 1 Line 6 x mini loaf tins with grease proof paper- set aside
  • Step 2 Place all nuts and fruits plus dry ingredients into a bowl & mix until well combined – set aside
  • Step 3 This bits important 🙂 Combine honey & rice malt syrup in saucepan and bring to the boil for two minutes – it needs to reach a ‘soft ball stage’ (this is easy don’t worry 🙂 Either use a sugar thermometer to 116 deg C or drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball it’s at soft ball stage.) Careful not to over-boil as it will cool too quickly when combining with other ingredients (can you tell that I have learnt :))
  • Step 4 Using a whisk – mix chocolate into hot honey mix until well combined and smooth
  • Step 5 Working quickly pour the honey choc mix over the nuts/flour mix and work to combine until all completely coated – it will start to cool and become firmer to work – hang in there – you’re on the right track!
  • Step 6 Press into mould using either gloves or tea towel over your hand if the mix is still warm (it will totally be worth it!)
  • Step 7 Place in fridge to set for 2 or so hours
  • Step 8 NOTE for Christmas day – in the tropics this deliciousness will melt slightly(a bit like us really) so cut into small square before and place on table just prior to serving.


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