Page 12 - Fresh Magazine - Winter 2017

tayecoaios

Gluten free

ADULT TIP
Give these a boozy kick by adding
a small splash of Cointreau, Tia
Maria or Frangelico to the mixture
while blending. They’ll make a nice
homemade Christmas gift.

Hanging chocolate drops
MAKES 8

100g dark chocolate, minimum 70% cocoa solids,
Gluten free roughly chopped
3 dried apricots, finely chopped
3 pecan nuts, finely chopped
1 teaspoon pistachios, finely chopped
1 teaspoon dried cranberries, finely chopped
1 teaspoon desiccated coconut
8 x 8cm pieces of thin ribbon or string
Line two trays with non-stick baking paper. Loop the
ribbon pieces so the cut ends meet and lay them spaced
apart on one of the trays.
Melt 75g of the chocolate in a small bowl set over a pan of
simmering water or in 30-second blasts in the microwave,
stirring regularly. Place spoonfuls of the melted chocolate
over the cut ends of each ribbon loop so as to completely
cover. Pop into the fridge for 30 minutes, until set firm.
Meanwhile, melt the remaining 25g of chocolate in the
same way and leave to cool slightly. Toss the dried fruit
and nuts in a small bowl with the coconut.
Drizzle a little of the melted chocolate from the tip of
a teaspoon back and forth over a set chocolate disc.
Immediately sprinkle over a little of the fruit and nut
Making Christmas tree decorations with mixture to stick. Pick the chocolate drop up by the ribbon
the kids is a wonderful tradition to create and transfer to the second tray. That way the drizzles that
for your family. Sharon Hearne-Smith went off the edges of the drops won’t stick. Repeat until all
the drops are complete.
has some tasty ideas to try as well as Return to the fridge for 10 to 15 minutes, until set, before
some healthy versions too. displaying. These will keep between pieces of parchment
paper in an airtight container in the fridge for up to two
weeks.
10 | FRESH WINTER 2017

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