50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas, cranberries and chopped apricots)
¼ tsp sea salt flakes
This chocolate is best eaten within a fortnight as it’s not tempered – the process of heating then cooling quickly to give it a good shine and snap. This means it might develop white patches, known as chocolate bloom, if left for longer. Although it’s still fine to eat, it just won’t look as appealing.
Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.