My combinations being lemon-hazelnut-cranberry and orange-almond-raisin, these are technically also called cantucci and tozzetti. You can throw whatever you like into the mix! Walnut-date-cardamom and a savory version are next on my list.
Learning how to temper chocolate for this recipe was more rewarding than expected. Although there was a moment of quiet panic when it didn’t work on the first try, I stayed the course and it was totally worth it. Tempering is an important stabilizing step that creates a glossy, even chocolate which will break cleanly and doesn’t smudge or melt while being handled. I’ve given a brief overview of my process using the seeding method (see recipe notes) but highly recommend doing plenty of your own research before you get started–watch videos, hear what various experts have to say–you’ll learn a lot about beta crystals–and decide what type of gear you need for your preferred method. I used a stainless steel bowl over a small saucepan as a double boiler and invested about $20 in a temperature spatula. Make it work for you!
When choosing chocolate, you’ll want a “real” chocolate (with a high % cocoa butter) from a brand recommended on Food Empowerment Project’s chocolate list. For those in Portland, you can find the 70% Dark Mendiants used in this recipe at Woodblock Chocolate.
We can try to look for small ways to care for one another and create pleasure in the everyday–this recipe makes 20, why not share some with a neighbor?