1/3 cup of sweet cherry, chopped (60g)
3 tablespoons of pineapple jam, chopped
2 tablespoons of dried date, chopped
1/2 tablespoon of fresh ginger, chopped
2 tablespoons of orange liqueur
200g of dark chocolate, chopped
15 almonds, sliced (for decoration)
1/3 cup of sweet cherry, chopped (60g)
3 tablespoons of pineapple jam, chopped
2 tablespoons of dried date, chopped
1/2 tablespoon of fresh ginger, chopped
2 tablespoons of orange liqueur
200g of dark chocolate, chopped
15 almonds, sliced (for decoration)
In a bowl, mix all the ingredients except for the chocolate and let it rest for 30 minutes to allow the fruits to macerate
In a heatproof bowl set over simmering water, melt the chocolate stirring gently with a wooden spoon
Transfer to a smooth surface and make swooping motions with a spatula to temper the chocolate
Test the temperature by holding a small piece of the chocolate against your lower lip
If it feels cool, it's ready
On a surface, place a 30cm x 44cm sheet of parchment paper
Using a spoon, make 15 mounds of chocolate on the paper, leaving 2cm between each for them to spread forming small disks
Refrigerate for 5 minutes to set
Reserve the remaining chocolate
With 1/2 tablespoon of the fruit mixture, form mounds over the chocolate disks
Melt the reserved chocolate again and place it in a piping bag with a fine tip and create a lattice pattern over the fruits
Decorate with a slice of almond and refrigerate for about 5 minutes to set
Serve at room temperature
85 calories per serving
