CHOCOLATE FRUIT AND NUT SLICE
500g good dark chocolate
150g (1 cup) Lucky Natural Hazelnuts, Lucy Natural Pistachios, Lucky Natural Almonds
100g (⅔ cup) dried cranberries
125g (⅔ cup) dried apricots, chopped
Vegetable oil, for greasing
- Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until smooth. Cool a little before carefully stirring in nuts and fruit.
- Line the base and sides of a 20cm square cake tin with foil. Brush lightly with a little vegetable oil. Pour in the chocolate mixture and smooth the top with a spatula.
- Refrigerate for 1 hour. Remove the slice from the tin and cut into thin slices with a sharp knife.
Keep refrigerated, layered with foil to keep the chocolate from sticking, in an airtight container for up to two weeks.