Ingredients :
To make these chocolates, you’ll need 1/2 cup of dark chocolate (chopped or chips, 60% cocoa or more), 2 tablespoons of raw Fennel Honey, and 1/3 cup of mixed chopped dry fruits such as almonds, cashews, pistachios, and walnuts. Optionally, you can add 1/2 teaspoon of crushed fennel seeds for extra aroma, and a pinch of sea salt to balance the flavor. Use only raw, pure, and unprocessed Fennel Honey for best results.
How to Make :
Step 1 – Roast the dry fruits
In a dry pan on medium heat, roast your chopped dry fruits (almonds, cashews, pistachios) for about 3 to 5 minutes until slightly golden and fragrant. Stir constantly to avoid burning. Let them cool completely.
Step 2 – Melt the chocolate
Place 1/2 cup dark chocolate in a heatproof bowl. Melt it using a double boiler method (placing the bowl over hot water) or by microwaving in 20-second intervals, stirring each time, until smooth.
Step 3 – Add fennel honey and flavor
Let the melted chocolate cool slightly (just warm, not hot). Then add 2 tablespoons of raw Fennel Honey and stir until well mixed. Add 1/2 teaspoon crushed fennel seeds if you want a light licorice-like flavor in each bite.
Step 4 – Mix in dry fruits
Add the roasted dry fruits into the chocolate mixture and fold them in gently so they are coated evenly.
Step 5 – Pour into molds or tray
Spoon the mixture into chocolate molds, mini cupcake liners, or a small tray lined with parchment paper. Press gently to flatten and remove air bubbles.
Step 6 – Add toppings and chill
Sprinkle a few extra nuts or a tiny pinch of sea salt on top if you like. Place the chocolates in the refrigerator for 1 to 2 hours or until fully set.
Step 7 – Unmold and serve
Take the chocolates out of the molds or cut the slab into small squares. Store in an airtight container in the fridge for up to 1 week. Serve chilled or at room temperature.