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 ;)


  • 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


  1. Line 6 x mini loaf tins with grease proof paper- set aside
  2. Place all nuts and fruits plus dry ingredients into a bowl & mix until well combined - set aside
  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 :))
  4. Using a whisk - mix chocolate into hot honey mix until well combined and smooth
  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! 
  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!)              
  7. Place in fridge to set for 2 or so hours
  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.                                                                       

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

make.    eat.    enjoy.