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    Jewelled Chocolates

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    Jewelled Chocolates

    These colourful chocolates are really easy to make but you need to allow plenty of time for each layer to set. They'll keep for several days in a cool place (preferably not the fridge, or they will develop a bloom) and can be packed in cellophane bundles or in little boxes.

    • Vegetarian
    • Preparation time: 30 minutes, plus setting
    • Total time: 30 minutes, plus setting 30 minutes

    Makes: 15


    • 150g plain chocolate, broken up
    • 150g white chocolate, broken up
    • 50g soft, dried, tropical fruit, chopped
    • 25g pistachio nuts, skinned and roughly chopped
    • 15g crystallised stem ginger, finely chopped


    1. Line a 15cm-square, loose-bottomed cake tin with clingfilm, making sure the film is pressed right into the corners. Melt the plain chocolate, either in a bowl resting over a pan of gently simmering water, or in the microwave on medium power for 2–3 minutes. Spread into the lined tin and tap the tin gently on the side so the chocolate becomes level. Leave in a cool place, but not the fridge, for one hour until it has just set, but is still soft enough that it doesn't become brittle and crack.
    2. Melt the white chocolate and spoon it over the plain layer, spreading gently and tapping the tin to level it. Leave for about 1 hour until just firm but again not so long that it's brittle.
    3. Using a 3.5cm round metal cutter, gently mark (but don't cut out) four lines of circles in the chocolate. Arrange a few fruits, nuts and ginger within the circles and press them down slightly.
    4. Lift the slab of chocolate from the tin and press the cutter all the way through each circle. Gently remove the chocolates. If the first one you cut is still soft, leave the slab in a cool place (or chill briefly) until firm enough to cut cleanly. Store in a cool place before wrapping.

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