1/3 cup of glazed cherry, chopped (60 g)
3 tablespoons of glazed pineapple, chopped
2 tablespoons of dried damson, chopped
1/2 teaspoon of fresh ginger, chopped
2 tablespoons of orange liqueur
200g of dark chocolate, chopped
15 almonds without shells, cut into slices (for garnish)
1/3 cup of glazed cherry, chopped (60 g)
3 tablespoons of glazed pineapple, chopped
2 tablespoons of dried damson, chopped
1/2 teaspoon of fresh ginger, chopped
2 tablespoons of orange liqueur
200g of dark chocolate, chopped
15 almonds without shells, cut into slices (for garnish)
In a bowl, mix together all the ingredients except for the chocolate and let it rest for 30 minutes to allow the fruits to become tender
In a heatproof bowl placed over a pot of simmering water, melt the chocolate stirring gently with a wooden spoon
Transfer to a flat surface and make movements with a spatula to temper the chocolate
Test the temperature by placing a small amount on the underside of your lower lip
If it feels cold, it's ready
On a flat surface, place a piece of parchment paper 30cm x 44cm
Using a tablespoon, form 15 mounds of chocolate on the paper, leaving a distance of 2cm between them to allow them to spread into small discs
Chill in the refrigerator for 5 minutes to set
Reserve the remaining chocolate
Using 1/2 teaspoon of the fruit mixture, form mounds over the chocolate discs
Melt the reserved chocolate again, place it in a piping bag with a fine tip and make a lattice pattern over the fruits
Garnish with an almond slice and chill for about 5 minutes
Serve at room temperature
85 calories per unit
