Firstly you will need:
Madeleine Shaw
- 245g Ombar 72% Raw Chocolate
- 2tbsp Coconut Flakes
- 2tbsp Hazelnuts
- 2tbsp Almond Butter
- 2tbsp Dried Cranberries
Method:
- Let's start by bringing a saucepan of water to the boil, and then let it simmer. We need to place a glass bowl on top of the saucepan and break into it our special ingredient, Ombar chocolate, and let them melt away on a low heat.
- Once we have a smooth silky mixture we need to very carefully remove this from the heat, wait for it to cool slightly and then stir in the almond butter.
- Line a baking tray with parchment paper and gently poor the chocolate evenly over the tray. Feel free to use the back of a tablespoon to get a smooth even layer. Now you can gently sprinkle all the remaining ingredients (Coconut flakes, hazelnuts and dried cranberries) over the chocolate. Once you are happy with the way it looks, place the tray into the fridge for 2 hours, or for a little trick pop it into the freezer for 30 mins.