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Fruit cake with the first slice cut
Fruit cake
A star rating of 4.3 out of 5.69 ratings

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Gingerbread syrup
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Pickled red onions in a plate and glass jar
Pickled red onions
A star rating of 4.7 out of 5.25 ratings

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  • 200g dark chocolate
    (at least 70% cocoa solids)
  • 100g white chocolate
  • 50g mixed nuts
    (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
  • 2 tbsp freeze-dried raspberries
  • 50g dried fruit
    (we used sultanas, cranberries and chopped apricots)
  • ¼ tsp sea salt
    flakes

Nutrition: per 25g

  • kcal145
  • fat10g
  • saturates5g
  • carbs11g
  • sugars9g
  • fibre2g
  • protein2g
  • salt0g
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Method

  • step 1

    Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.

  • step 2

    Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.

  • step 3

    Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

RECIPE TIPS
DON'T DELAY

This chocolate is best eaten within a fortnight as it’s not tempered – the process of heating then cooling quickly to give it a good shine and snap. This means it might develop white patches, known as chocolate bloom, if left for longer. Although it’s still fine to eat, it just won’t look as appealing.

Recipe from Good Food magazine, December 2015

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

Frantic Flapjack

This turned out very well and looked attractive. As previous comment, I used less white chocolate to create the swirl. Also, I didn't use the salt.

lauramoore23 avatar

lauramoore23

Very easy and effective recipe; the final outcome looks and tastes as though a lot more effort went into its preparation than was truly the case! I found that I only needed about half as much of the white chocolate as the ingredients list called for, else I was at risk of losing the swirled/marbled…

Yummyscrummy1

A star rating of 5 out of 5.

I make this every year for Christmas presents using a glass kilner jar to package the pieces. Everyone loves it! I have tried various different ingredients over the years - don't use milk chocolate as it can go grainy when cooled; 70% cocoa is important. White chocolate and honey roasted cashews /…

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