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Maxi chocolate bar with candied fruit
A giant dark and white chocolate bar studded with roasted dried fruits, cranberries, sesame seeds and pistachios. Ideal for Easter, Valentine's Day or a gourmet surprise. The recipe is simple, customizable and requires only a few utensils.
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Cost Breakdown
Critical Success Points
- • Roast the dried fruits (step 1)
- • Melt the dark chocolate without exceeding 40°C (step 4)
- • Melt the white chocolate without exceeding 40°C (step 7)
- • Let the chocolate set in the refrigerator (step 9)
Safety Warnings
- • Never heat chocolate above 40°C to avoid burning.
- • Handle the bain‑marie with care: boiling water can cause burns.
- • Wear kitchen gloves when handling the hot mold.
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