Ingredients
- 300 ghigh quality / couverture dark chocolate, chopped into small chunks
- 90 gStaffords Maraschino Cherries, without stem
- 30 gpistachios, chopped
- 30 gwalnuts, chopped
- 30 galmonds, chopped
- 30 gpecans, chopped
- 30 ghazelnuts, chopped
- 1 pinchsea salt flakes
Made with Staffords
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Method
Line a large baking sheet with baking paper.
Melt two-thirds of the chocolate in a bain marie, stirring constantly. Remove from the heat, wipe off any condensation on the bowl, add the remaining chocolate and stir until smooth and fully dissolved. Allow to cool for 5 minutes until the chocolate begins to thicken.
Dry the cherries thoroughly on paper towel and chop roughly. Mix the nuts and cherries together in a bowl.
Fold a handful of the cherry and nut mixture into the chocolate. Pour the chocolate onto the baking paper and spread evenly.
Sprinkle over the remaining cherries and nuts, pressing down gently so they are embedded, then finish with sea salt flakes.
Place in the fridge to set, then break into small shards before serving.
