When I have extra chocolate in the house, or perhaps odds and ends of chocolate leftover, I occasionally make these Chocolate Palettes. I’m not a chocolatier – just an exceedingly enthusiastic amateur – and no matter how many times I try, or whose directions I follow, I can’t seem to properly temper chocolate. But since these tasty bits usually get eaten straight out of the fridge, I don’t worry about the grey streaks that can appear when you don’t temper chocolate properly. If you want them to continue looking pretty for guests, pull them out of the fridge about 30 minutes before serving.
200 grams (0.44 pounds/approx. 7 ounces) dark chocolate, chopped*
various nuts, roasted**
various dried fruit, cut into small pieces***
Fleur du sel (optional)
Line a baking sheet with parchment paper. Add the chocolate to a large heat proof bowl. Set the bowl over a small pot of simmering water. Stir frequently until the chocolate is almost melted. Remove bowl from the heat, wiping the bottom (if you get any water in your chocolate it will seize). Stir the chocolate until it is completely melted. Cool, occasionally stirring, until slightly thick.
Spoon chocolate onto prepared baking sheet by the teaspoon. Allow to cool more.
Dot rounds with nuts and fruit. Sprinkling with Fleur de sel, if desired.
Refrigerate the baking sheet until the chocolate sets. Makes approx. 26 palettes.
Store in the refrigerator.
As you can see by the pictures I’m fairly random with my various toppings. One nut with two pieces of fruit. Two nuts with two pieces of fruit. Sometimes I add sunflower or pumpkin seeds. Remember that nuts and seeds do go bad so please use the freshest you can find.
*I used a 85% cocoa and a 73% cocoa chocolate bar, plus Fleur de Cao from Cacao Barry (a 70% cocoa – strong cocoa flavour with subtle floral and fruity notes).
** I used pistachios and almonds
*** I used organic dried cranberries, dried pear, and dried plum. I soak the pear in pineapple juice for approx. 15 minutes before dehydrating it. So it’s pretty much candy. The plums are Early Italian, which I eat/dry about 40 pounds of each year. No, I’m not exaggerating.