Chocolate Nut and Fruit Chunks = Chocoladebrokken

Remember Chunky “What a chunk of Chocolate!”? No?é_Chunky  Nevermind.  Suffice to say, it was a chunk of chocolate with nuts and raisins. Old fashioned energy food, which was not owned by the Nestle company as it is now. I loved this chocolate chunk.

Here’s a recipe for something to serve with coffee that seems to be an approximation of a “Chunky”. It has all my favorite foods: chocolate, raisins, apricots and nuts.

I nabbed this recipe from Sabina Kookt to try. I had all this chocolate that I bought on sale. (What to do? What to do?)

The Dutch version of the recipe followed by the English version:

2 Oktober 2009 Door Sabina


200 gram pure chocolade, het liefst chocolade om te koken

150 gram gemengde noten

eventueel: wat gedroogde abrikozen of rozijnen

Breek de chocolade in brokjes en smelt au bain marie. Dat doe je door een glazen schaal of een kom in een pan met zachtjes kokend water te zetten.

Doe aluminiumfolie over de bodem van een kleine springvorm.

Als de chocolade gesmolten is en glanst, roer je de noten erdoor. Je kunt er ook rozijntjes of in stukjes gesneden gedroogde abrikoos aan toevoegen.

Spatel het chocolade-notenmengsel in de bakvorm en laat afkoelen. In de koelkast is het in een uur of twee voor elkaar, anders moet je langer geduld hebben.

Als de chocolade is afgekoeld, haal je de rand van de springvorm af en wip je de chocolade van het aluminiumfolie. Breek of snij in grote brokken.

Gebaseerd op het recept voor ’Daatjes’ van Yolanda van der Jagt, uit het kookboek Hollandse Kramen.

Je kunt de chocoladebrokken een week bewaren, daarna beginnen ze wit uit te slaan. De smaak blijft hetzelfde, maar het ziet er niet zo gezellig meer uit. Snel opeten dus! (Geen straf).

English Translation:

200 grams of 100% cocoa baking chocolate – I used semi-sweet Ghiradelli Chocolate  – great flavor.

150 grams of mixed nuts – I used raw Spanish peanuts that I roasted at 300 degrees in the oven for ½ hour.

Chopped apricot and whole raisins to add to the melted chocolate


Break the chocolate into pieces and melt in a bain marie or double boiler. Bain Marie – put a bowl in a pan of water and heat up the water to simmering to melt the chocolate. I used a metal bowl.Bain Marie

Line a small spring form pan with aluminum foil. Alternative: Use aluminum cupcake baking liners is what I did since I don’t have a small spring form cake pan.

When the chocolate melts and is shiny stir in add the nuts and a handful of raisins and 4-5 diced soft dried apricots.

Spread the mixture over the bottom of the spring form pan or drop and spread the mixture into the aluminum foil cupcake liners. Let that cool.  Alternatively, place the mixture in the refrigerator and it is ready in an hour or two to serve.

Open the spring form pan and take the aluminum foil sheet off of the chocolate and break into chunks or serve in the aluminum cupcake cups.

These treats can be stored for a week, but after that they start to look white. They still taste the same, but don’t look as appealing to eat.  Eat them up!

Chocolate Chunks

Note: I would use a lighter chocolate or milk chocolate next time and add more raisins. They have a really dark flavor, if you like that, then enjoy! After a day’s curing. These are really fabulous!

This recipe is based on the “Daatjes” of  Yolanda van de Jagt from the Cookbook “Hollandse Kramen” Retrieved March 4, 2012.

Note: I have asked Sabina to write recipes in English, but she modestly declines, which allows me to loosely translate recipes from her food blog.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.