Ingredients
- 200g dark chocolate (at least 70% cocoa solids)
- 100g white chocolate
- 50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
- 2 tbsp freeze-dried raspberries
- 50g dried fruit (we used sultanas, cranberries and chopped apricots)
- ¼ tsp sea salt flakes
Method
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Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
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Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
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Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.