Fruit and Nut Chocolate Brittle Recipe
From: DK Books - Greener
For the best-tasting brittle, buy milk and dark chocolate with a high cocoa content, and toast the nuts first in a heavy-based pan over a low heat, shaking them frequently until they are lightly browned.
For white chocolate brittle:
11 oz. organic white chocolate
5-1/2 oz. macadamia nuts
For milk chocolate brittle:
11 oz. organic milk chocolate
3-1/2 oz. hazelnuts
3-1/2 oz. raisins
For dark chocolate brittle:
11 oz. organic bittersweet chocolate
3-1/2 oz. pecans
3-1/2 oz. dried cranberries
1. Make each type of chocolate brittle separately. Break the chocolate slabs into small pieces and place them in a small bowl.
2. Melt the chocolate slowly in a double boiler. Stir gently with a spoon every so often to make sure all the chocolate pieces melt.
3. Lift the bowl of melted chocolate from the saucepan of water and mix in the dry ingredients. Line a baking tray with some parchment paper or plastic wrap.
4. Pour the mix into the tray. Allow to cool. Refrigerate until solid. Just before serving, turn out onto a board and remove the parchment.