Chocolate Nut and Fruit Chunks = Chocoladebrokken – Candy Recipe

This is a reblog of a candy recipe that I took from my niece Sabina’s blog. Her cooking talent is well known in Holland. She is a food writer.

It’s still winter in the Northland and we are expecting snow next week. I start craving chocolate treats at this time of year. So here’s a repeat from 2012 of a recipe that did not take much time to make. ❤️❤️

Remember Chunky “What a chunk of Chocolate!”? No? http://en.wikipedia.org/wiki/Nestlé_Chunky Never mind. 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 candy.

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?) After all the Dutch make a very fine chocolate and cacao. Yes! Although I used a good American brand.

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?) Retrieved March 4, 2012.

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

Ingredients:

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

Method

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.

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!

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.

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

The Dutch version of the recipe is:

2 Oktober 2009 Door Sabina

Ingredienten

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).

http://sabinakookt.wordpress.com/2009/10/02/chocoladebrokken/

Thanks for stopping by my kitchen.

Have a good weekend.

Peace