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Food

Free-Form Chocolate Clusters

Serves 6.

Written by
Free-Form Chocolate Clusters
Based on the traditional French confection mendiants, the combination of chocolate-enrobed crunchy nuts and sweet dried fruit hits the dessert spot without the calorie overload. [callout]

Kids in action

Hand over the job of spreading the chocolate disks and scattering on the toppings. But it’s an adult decision about who gets to clean the bowl of the last remnants of melted chocolate goodness. [/callout] [callout]

Tip

Alternative toppings can include everything from coconut flakes or pomegranate seeds to chopped almonds or sliced dried apricots. [/callout]

Ingredients

  • 1/4 cup (60 mL) roughly chopped pistachios
  • 1/4 cup (60 mL) chopped dried figs
  • 2 tsp (10 mL) orange zest
  • 3 oz (85 g) semisweet chocolate, finely chopped

Nutrition

Per serving:

  • calories 125
  • protein 2g
  • fat 8g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 13g
    • sugars 9g
    • fibre 2g
  • sodium 2mg

Directions

01
Line baking sheet with parchment paper or silicone baking mat. In small bowl, combine pistachios, figs, and orange zest.
02
In small glass or stainless steel bowl set over pot of barely simmering water (make sure water does not touch bottom of bowl) place 2 oz (57 g) chopped chocolate. Heat, stirring often, until chocolate is about three-quarters melted. Remove bowl from heat and stir in remaining chocolate until melted.
03
Alternatively, microwave 2 oz (57 g) chocolate in bowl at 50 percent power, stirring once, until about three-quarters melted, 45 to 60 seconds. Stir in remaining chocolate until everything is melted. If needed, continue microwaving at 50 percent power in 5-second bursts until fully melted.
04
Working swiftly, place 1 tsp (5 mL) melted chocolate on baking sheet and use back of spoon to spread out into disks about 2 in (5 cm) wide. Repeat with remaining chocolate, spacing 2 in (5 cm) apart (you should get 12 chocolate disks).
05
Sprinkle pistachio mixture over chocolate rounds and press gently to adhere. Chill in refrigerator until chocolate is firm, about 30 minutes. Carefully peel chocolate off sheet before serving.

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