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.  


  • 130g Good quality dark chocolate

  • 12 Roasted Hazelnuts, quartered

  • 18 Whole Almonds with skin roasted

  • 18 Pistachios

  • 18 Golden raisins

  • 6 Glace cherries, quartered

  • Ribbon


  • 1.

    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.

  • 2.

    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.

  • 3.

    Use a silicon ring or silicon doughnut mould and place all the fruit and nuts in the base.

  • 4.

    Pipe the prepared chocolate on top and place it in the fridge for 10 minutes to set.

  • 5.

    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.

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