Fruit and nut chocolate bar
Fruit and nut chocolate bar recipe is a very fascinating and intriguing dessert studded with differently flavoured dried fruits, crispy nuts and colour decors.
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
- Double boil method is for those who don't have microwave.
- 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. - 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.
- Even milk compound and dark compound can be mixed together for a balanced taste.