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Chocolate PanForte


  • 400g whole blanched almonds (toasted and kept hot to help mixing)
  • 400g raw pistachio kernels
  • 200g raisins
  • 200g currants
  • 300g mixed peel
  • 120g glace figs (chopped)
  • 120g glace pears or apricots (chopped)
  • 200g plain flour
  • 20g Dutch cocoa
  • 2 tspn cinnamon powder
  • 1 tspn each pepper, ground nutmeg, ground coriander seed
  • 300g dark chocolate, roughly chopped into small pieces
  • 30ml water
  • 300g honey
  • 200g castor sugar

Preheat oven to 160 degrees C.

Line a 20cm x 22cm x 4cm tray with baking powder or edible rice paper sheets.
In a large bowl, mix all the nuts, fruit, flour, cocoa and spices. Place the chocolate in a bowl and sit it over a pan of simmering water until melted. Put the water, honey and sugar in a pan and bring to the boil, until the sugar is fully dissolved.

Pour melted chocolate and sugar mixture into the bowl of fruit and nuts and mix quickly and well. Pour combined mixture into prepared tray and press into a slab.

Bake for 35 minutes, until top is covered in fine blisters.


Serves 20 – 140g per serve


NUTRIENTS per serve

Energy 2334kJ (558kcal), Protein 11g, Total fat 26g, Saturated fat 5g (19% of total fat), Monounsaturated fat 14g, Polyunsaturated fat 6g, Carbohydrates 73g, Sugars 62g, Fibre 6g, Sodium 9mg


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