Best Fruit and nut chocolate bar recipe

20 Dec Best Fruit and nut chocolate bar recipe

Last Updated on December 20, 2021 by blessmyfoodbypayal

Fruit and nut chocolate bar recipe with step wise pictorial and video method.

Chocolate in itself is a very fascinating and intriguing dessert and just imagine how spellbinding it would be when studded with differently flavoured dried fruits, crispy nuts and colour decors.

2021 is taking its last breath, past is folding itself and we are moving towards new hopes, sweetest dreams, fresh mornings, young aspirations and a brand new year 2022.

As Christmas is also yet to reach us so we need to prepare for both occasions and as such, gift wrappings are on high mode now a days.

Besides some delicious cookies like almond cookies, cashew cookies, christmas fruit cake cookies & funfetti cookies, what we have added to the gift basket of these beautiful homemade fruit and nut chocolate bar recipe.

Last year we had made Vegan christmas cake and to make them, we purchased the dried fruits pack.

After making the cake, few of the dried fruits were left and to accommodate them, we made vegan Christmas cake Cookies.

This year, we had the plans to make Eggless Christmas cake and again bought the same package.

After making the cake, again some dried fruits were left and we were in a fix how to finish them.

Then suddenly we got an impression that one of our dear blogger friend Ms. Lata Lala has some post in her blog, which can conveniently accommodate leftover dried fruits using dark chocolate and the recipe is dark chocolate Fruit and Nut chocolate bar recipe.

She has beautifully created her recipe and we were now sure what’s going to be the fate of our leftover candid fruits, all thanks to her.

Yes, we have extended the version of recipe and have created white chocolate bar also, in addition to brown (dark) one. And the brown one we created is of milk compound, and not of the dark compound.

We have tweaked the recipe just by bits and added few fruits and nuts as a stuffing also.

The beauty of the recipe is that this is not only extremely easy to make, but you get a chance to play with your imaginations while decorating it.

Our candid fruits package had cranberry, strawberry, kiwi, mango & blueberry.

From the nuts we picked almonds, cashews, pistachios, walnuts, raisins along with melon & pumpkin seeds.

An Oreo cookie, bourbon biscuit, colourful sugar Sprinkles, dry rose petals, edible silver balls were all there to uplift the lulu of this exotic dessert.

So you can conveniently add what has been stated, omit what you don’t have of make addition of anything you feel like.

HOW TO MELT CHOCOLATE?

There was a need to make this separate and specific head because this is very important to learn that how to melt chocolate.

Chocolate is never melted like a regular food like you put it in some pot and heat it.

There are two ways to melt chocolate :

One, double boil method and
Second, microwave.

To learn how to melt chocolate using double boil method and microwave, please visit this detailed post, we have specifically created on the said topic.

BEST WAY TO SERVE FRUIT AND NUT CHOCOLATE BAR

There’s nothing anything special needs to be done.

If you are preparing this for the gift purpose, then put the whole bar in some plastic wrap, tie with a colourful ribbon and present.

But in case you are making it for yourself for personal consumption or serving to incoming guests, then just break the bar into desired sizes pieces, keep them in air tight and finish within a week.

Fruit and nut chocolate bar recipe with step wise pictorial and video method

MAKING OF WHITE CHOCOLATE BAR USING DOUBLE BOIL METHOD

1.Firstly line a rectangular mould with a butter paper and grease it. Keep aside.

2. Take a white compound and roughly chop it.

3. Transfer it into a clean and dry bowl.

4. Boil water in a vessel.

5. Place the bowl carrying white compound over the vessel. Make sure water shouldn’t touch the bowl or steep in.

6. Let compound melts and keep on stirring at intervals using silicon spatula.

7. When compound is almost melted, add 1 tbsp of dried fruits and nuts. Mix well.

8. When compound turns completely smooth, immediately transfer it in the mould by dropping the liquid at the middle.

9. Spread the liquid into the mould by using spatula or shaking the mould, whatever suits.

10. Now immediately start decorating the compound using your vision and ingredients in hand. We have spread dried fruits, nuts, oreo cookie after diving half & removing cream, Dry rose petals, sprinkles and silver balls.

11. When the compound comes to room temperature, place it in the refrigerator for 10 to 15 minutes or until compound turns completely set and hard.

Fruit and nut white chocolate bar is ready.

MAKING OF DARK CHOCOLATE BAR USING MICROWAVE

1. Line a rectangular mould with a butter paper and grease it. Keep it aside.

2. Take a microwave safe glass bowl and add roughly chopped milk compound in it. The bowl has to be completely dry.

3. Microwave on high power (900) for 30 seconds.

4. Pause and stir the compound using silicon spatula.

5. Now micro in 15 seconds increment while stirring after each micro until compound is almost melted.

6. Add 1 tbsp dried fruits and nuts. Mix well.

7. Micro just for 15 seconds.

8. Immediately transfer the melted compound into mould, level it.

9. Decorate it likewise you did for white chocolate bar. We have only replaced Oreo with bourbon biscuit. Rest all ingredients for decorating this bar is same as of white bar.

Fruit and nut dark chocolate bar is ready.

NOTES

1. Double boil method is for those who don’t have microwave.
2. If you don’t have rectangular mould, use any shaped mould or cake tin.
   Chocolate turns hard immediately so keep all the ingredients ready before hand, like chopping of fruits and nuts, lining and greasing mould & keeping the decorative items your side.
3. We have used milk compound for the brown chocolate bar. You can use dark compound also if you don’t find it bitter on a higher side.
4. Even milk compound and dark compound can be mixed together for a balanced taste.

RECIPE CARD – FRUIT AND NUT CHOCOLATE BAR RECIPE

Fruit and nut chocolate bar

blessmyfoodbypayal

Fruit and nut chocolate bar recipe is a very fascinating and intriguing dessert studded with differently flavoured dried fruits, crispy nuts and colour decors.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine world

Servings 2 Bars

Ingredients

  

FOR WHITE CHOCOLATE BAR

• 400 gm White Chocolate Compound

FOR STUFFING WHITE CHOCOLATE BAR

• 1 tbsp dried fruits includes cranberry, strawberry, kiwi, mango & blueberry
• 1 tbsp nuts includes cashews, pistachios, almonds, walnuts, raisins, melon & pumpkin seeds

FOR DECORATING WHITE CHOCOLATE BAR

• Some dried fruits includes cranberry, strawberry, kiwi, mango & blueberry
• Few nuts includes cashews, pistachios, almonds, walnuts, raisins, melon & pumpkin seeds
• 1 Oreo cookie halved & cream removed
• Dry rose petals
• Sprinkles
• Silver balls

FOR SETTING CHOCOLATE

• Rectangular pan lined with greased butter paper.

FOR BROWN CHOCOLATE BAR

• 400 gm Milk Compound or dark compound

FOR STUFFING BROWN CHOCOLATE BAR

• 1 tbsp dried fruits includes cranberry, strawberry, kiwi, mango & blueberry
• 1 tbsp nuts includes cashews, pistachios, almonds, walnuts, raisins, melon & pumpkin seeds

FOR DECORATING BAR

• Some dried fruits includes cranberry, strawberry, kiwi, mango & blueberry
• Few nuts includes cashews, pistachios, almonds, walnuts, raisins, melon & pumpkin seeds
• 1 Bourbon biscuit halved & cream removed
• Dry rose petals
• Sprinkles
• Silver balls

FOR SETTING CHOCOLATE

• Rectangular pan lined with greased butter paper.

Instructions

 

MAKING OF WHITE CHOCOLATE BAR USING DOUBLE BOIL METHOD

• Firstly line a rectangular mould with a butter paper and grease it. Keep aside.
• Take a white compound and roughly chop it.
• Transfer it into a clean and dry bowl.
• Boil water in a vessel.
• Place the bowl carrying white compound over the vessel. Make sure water shouldn't touch the bowl or steep in.
• Let compound melts and keep on stirring at intervals using silicon spatula.
• When compound is almost melted, add 1 tbsp of dried fruits and nuts. Mix well.
• Compound turns completely smooth.
• Immediately transfer it in the mould by dropping the liquid at the middle.
• Spread the liquid into the mould by using spatula or shaking the mould, whatever suits.
• Now immediately start decorating the compound using your vision and ingredients in hand. We have spread dried fruits, nuts, oreo cookie after diving half & removing cream, Dry rose petals, sprinkles and silver balls.
• When the compound comes to room temperature, place it in the refrigerator for 10 to 15 minutes or until compound turns completely set and hard.
• Fruit and nut white chocolate bar is ready.

MAKING OF DARK CHOCOLATE BAR USING MICROWAVE

• Line a rectangular mould with a butter paper and grease it. Keep it aside.
• Take a microwave safe glass bowl and add roughly chopped milk compound in it. The bowl has to be completely dry.
• Microwave on high power (900) for 30 seconds.
• Pause and stir the compound using silicon spatula.
• Now micro in 15 seconds increment while stirring after each micro until compound is almost melted.
• Add 1 tbsp dried fruits and nuts. Mix well.
• Micro just for 15 seconds.
• Immediately transfer the melted compound into mould, level it.
• Decorate it likewise you did for white chocolate bar. We have only replaced Oreo with bourbon biscuit. Rest all ingredients for decorating this bar is same as of white bar.
• Fruit and nut dark chocolate bar is ready.

Notes

1. Double boil method is for those who don't have microwave.
2. If you don't have rectangular mould, use any shaped mould or cake tin.
   Chocolate turns hard immediately so keep all the ingredients ready before hand, like chopping of fruits and nuts, lining and greasing mould & keeping the decorative items your side.
3. We have used milk compound for the brown chocolate bar. You can use dark compound also if you don't find it bitter on a higher side.
4. Even milk compound and dark compound can be mixed together for a balanced taste.