Easy Florentine chocolate drops
Depending on your preference or what you have in the cupboard you can use milk, dark or white chocolate.
White chocolate is harder to melt. To ensure it melts continuously stir it!
To make 24 you’ll need:
• 300g dark chocolate, broken up
• 40g flaked almonds
• 40g shelled pistachios, roughly chopped
• 2 tbsp maple syrup
• 1 ball stem ginger, drained and roughly chopped
• 60g sour cherries
• 4 medjool dates, stoned and roughly chopped
• 1 good pinch flaky sea salt
Method Fill a medium saucepan with water and put on the heat until simmering. Put a heatproof glass bowl on top, making sure the bottom doesn’t touch the water, add the chocolate, and melt. Once melted, remove the bowl and turn off the heat.
Put the almonds and pistachios in a medium-sized frying pan and toast until they smell fragrant. Add the maple syrup, stir, then take off the heat. Add the stem ginger, sour cherries and dates, stir again, then transfer to a bowl.
Line two baking sheets with greaseproof paper. Carefully drop tablespoons of the melted chocolate on to the sheet, creating roughly 5cm rounds, six to eight per tray.
While the chocolate is still melted, scatter over a mixture of fruit and nuts. Finish with a pinch of salt and put in the fridge to set for half an hour.
Indulge or bag and box up as gifts!
This recipe is by the wonderful Anna Jones. Follow her @we_are_food
http://annajones.co.uk/