A cute and delicious Christmas dessert by the queen of chococlate, Kirsten Tibballs. Hang them on the tree Christmas morning or box them up for a sweet gift.
Temper the dark chocolate by melting it in a plastic bowl on high for 30 seconds at a time until you have half liquid chocolate and half solid chocolate.
Stir it vigorously without additional heat until all the chocolate is melted. If you have some stubborn pieces of unmelted chocolate, gently melt them for a few seconds with a hair dryer.
Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base.
Pipe the prepared chocolate on top and place it in the fridge for 10 minutes to set.
Unmould and tie ribbon on to hang.
Kirsten Tibballs is the founder of Savour School, a chocolate and patisserie school in Victoria. The school offers both hands-on and online classes for beginners to advanced in all forms of chocolate and patisserie.
Trending This Week