You have to be careful with the chocolate because with the heat it is now (at least here in Andalusia) it can melt easily, in fact, as you can see in the photo below it started to melt while we were taking the photos of the recipe.
always eat dark chocolate that has at least 70% cocoa and does not contain milk, but you can use the one you like the most. Dark chocolate may seem a bit strong and bitter at first, but it is much healthier as it does not contain dairy and also has much less sugar. Before I didn’t like it at all but now I can’t live without it and in fact, I find milk chocolate too sweet and I don’t like it very much.
- 100 gramos de chocolate negro
- 1/8 de taza de avellanas (20 gramos)
- 1/8 de taza de fruta deshidratada (40 gramos), nosotras usamos arándanos y cerezas
- Break up the chocolate and pour it into a bol.
- Melt the chocolate in a bain-marie. Ideally, the chocolate should not exceed 45ºC or 115ºF. Stir the chocolate with the help of a silicone spatula or a wooden spoon until it is completely melted.
- Put the melted chocolate on a tray with baking paper and spread it out with a spatula, taking care that it is the same thickness over the entire surface.
- Place the hazelnuts, blueberries and cherries. Let it cool until it hardens and put it in the fridge so it doesn’t melt.
Recipe adapted from Love & Olive Oil.