Why not make these treats and give them as Christmas gifts? Curtis Stone has you covered with a chocolate, nutty fudge that will make anyone smile.
The ingredient of Chocolate Pan Forte
- Non-stick cooking spray
- 1 1/3 cups raw shelled pistachios, toasted
- 2/3 cup whole almonds, toasted
- 1 cup (170g) dried apricots, chopped
- 1 cup (170g) dried figs, chopped
- 2 cups plain flour
- 3/4 teaspoon ground cinnamon
- 200g good-quality dark chocolate (70% cacoa), chopped
- 1 1/3 cups honey
- 1 cup caster sugar
- Pure icing sugar, sifted
The instruction how to make Chocolate Pan Forte
- Position a rack in the centre of the oven and preheat the oven to 150C (130C fan). Line a 32cm x 24cm x 3cm baking tray with baking paper. Spray the baking paper with non-stick cooking spray and set aside.
- In a medium bowl, toss the pistachios, almonds, apricots, figs, flour, and cinnamon together. Set aside.
- Place the chocolate in a large bowl. In a small heavy saucepan, bring the honey and sugar to a boil over medium-high heat. Cook for about 3 minutes, or until reduced by one-third. Pour the honey mixture over the chocolate and stir until the chocolate melts.
- Stir the fruit-nut mixture into the chocolate mixture. Transfer the mixture to the prepared tray. Using wet hands, press the panforte mixture into a flat even layer.
- Bake for about 30 minutes, or until the mixture looks glossy and fudge-like. The mixture will still be soft, but will harden as it cools. Transfer to a cooling rack to cool for 15 minutes. Unmold the panforte and remove the baking paper. Dust with icing sugar and cut into small squares or desired shapes.
Nutritions of Chocolate Pan FortefatContent: