A single bar melts into ten thin disks, each studded with almond, pistachio, raisin and candied orange, as François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao grown on volcanic soil, brings its woody, spicy character to a small tray of homemade treats.
Makes 10 · 20 min + 30 min setting
Ingredients
- 1 Tanzania 75% Dark Chocolate Bar (François Pralus), 3.5 oz / 100 g, broken into pieces
- A toasted almond per disk
- A pistachio per disk
- A raisin per disk
- A piece of candied orange peel per disk
Method
- Break the Tanzania bar (3.5 oz / 100 g) into pieces and melt them gently in a bowl over barely simmering water.
- Drop 10 small spoonfuls of chocolate onto parchment paper and spread each into a thin disk.
- Top each disk right away with a toasted almond, a pistachio, a raisin and a piece of candied orange peel.
- Let set in a cool place for 30 minutes before peeling them off the paper.
The star of this recipe: Tanzania 75% Dark Chocolate Bar, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
