Dr. Shehnaz Hussain aka ‘Shehnazzy’ is a freelance recipe writer, cookbook author of the sold out charity cookbook Tang, Spice, Crunch and is also a medical doctor at Tauranga Hospital. She is a South Indian-Kiwi and aims to create unique recipes that incorporate her heritage, local and seasonal produce. You can find her on her cooking Instagram @shehnazzy_cooks for more original recipes. For recipe-writing queries feel free to contact Shehnaz at hussain.shehnaz@gmail.com.
Whittakers Dark Chocolate Almond and Apricot Clusters w/ Opito Bay Chilli Salt
Makes approx 20 clusters
Ingredients
250g Whittakers Dark Block Chocolate
1/2 cup silvered almonds
1/2 cup dried apricots, sliced into strips
Opito Bay Chilli Salt
Method
- Prepare a double boiler; you can use a pot ⅓ filled with boiling water and then place a glass or metal bowl on top that fits snug and doesn’t let any steam come out from the sides. Turn heat onto medium to allow the water to come to a gentle simmer.
- Break up the Whittakers Dark Block Chocolate into smaller pieces so it is easier to melt. Place in the double boiler bowl.
- Using a dry wooden spoon or dry metal spoon (the key is to make sure no moisture is in contact with the chocolate), mix the chocolate pieces until it slowly melts. Once most of it has melted, remove the bowl from the heat and continue stirring until all of the chocolate has melted.
- Add in the ½ cup of silvered almonds and ½ cup of sliced dried apricots. Mix well until all of the sliced apricots and almonds are covered in chocolate.
- Place baking paper on top of a plate or oven tray and make plenty of room in your fridge to fit it!
- Using a teaspoon, spoon out a teaspoon sized cluster and place onto the baking paper. Repeat until there is no more chocolate-apricot-almond mixture in the bowl.
- Sprinkle a small pinch of the Opito Bay Chilli Salt over each of the chocolate clusters before they set.
- Place in the fridge to set for at least 1 hour.
Take it out of the fridge once ready to serve and eat immediately!
Bon appétit!
