Homemade chocolate and fruit medallions are a quick, elegant dessert: melted chocolate, generous pieces of nuts and berries, a satisfying crunch, and bright flavor in every bite. They are perfect for a cozy tea break or as an edible gift.
Ingredients
- Chocolate, dark, milk or white — 7 oz | 200 g
- Nuts, almonds, hazelnuts or pistachios — 2.1 oz | 60 g
- Dried fruit or berries, such as dried apricots, cranberries or raisins — 2.1 oz | 60 g
- Fresh berries and fruit, thinly sliced, optional — 3.5 oz | 100 g
- Freeze-dried berries or shredded coconut, optional — 0.4 oz | 10 g
- Pinch of flaky sea salt, optional
Step-by-Step Recipe
- Prepare the base: line a baking sheet or flat board with parchment. Roughly chop the nuts, or leave them whole if you prefer, and cut the dried fruit into pieces. Slice the fresh berries and fruit thinly, then pat them very dry with paper towels to remove excess moisture.
- Melt the chocolate over a double boiler over medium heat: place a bowl of chocolate over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until smooth and glossy. Do not overheat, as too much heat can scorch the chocolate and make it seize.
- Shape the medallions: spoon about 1 tbsp of melted chocolate onto the parchment and spread into rounds 1.6 to 2 in | 4 to 5 cm in diameter.
- Add the topping: quickly arrange the nuts, dried fruit and, if desired, fresh berries on top. Press them lightly into the chocolate. For contrast, finish with a pinch of sea salt or a little coconut.
- Chill until set: leave at room temperature for 20 to 30 minutes, or refrigerate for 10 to 15 minutes, until the chocolate firms up.
- Serve and store: carefully peel the medallions from the parchment. Keep them in an airtight container, layered with parchment, for up to 1 week in the refrigerator.
Nutritional Value
| Serving | 1 medallion (of about 12) |
|---|---|
| Calories | ≈ 140 kcal |
| Protein | ≈ 2.3 g |
| Fat | ≈ 10 g |
| Carbohydrates | ≈ 12 g |
| Fiber | ≈ 2 g |
| Sugars | ≈ 10 g |
| Sodium | ≈ 10 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Chocolate melted over a double boiler does not like overheating or water: make sure not a single drop gets into the bowl.
- For extra shine and a sharper snap, you can temper the chocolate, although it is not necessary for this recipe.
- If you use fresh berries and fruit, choose less juicy varieties and pat them thoroughly dry so the medallions do not run.
- Filling ideas: toasted almonds and cranberries; pistachios and raspberries; hazelnuts and orange zest; coconut and raisins.
- Flavor accents: a pinch of cinnamon, vanilla or ground cardamom beautifully enhances the chocolate.
FAQ
Do I need to temper the chocolate for these medallions?
No, it is not required. Without tempering, the medallions are still delicious, though they may be less glossy and melt faster in your hands. If you want a perfect shine and crisp snap, temper the chocolate.
Can I melt the chocolate in the microwave?
Yes. Use 500 to 600 watts, heating in short 20 to 30 second bursts and stirring thoroughly each time. The key is not to overheat the chocolate.
How should I store them, and how long do they keep?
Keep the medallions in an airtight container, layered with parchment, in a cool place or in the refrigerator. With dry mix-ins, they keep for up to 2 weeks; with fresh fruit, 3 to 4 days.