Our Rich History
Confectionary & Ice Cream
Bakery Shop
Chocolate University
Industry Insights
News Bites
The Chocolatier's Workshop
Featured Recipes
Sustainability
Home
Contact Us
 
January 2012 Recipe

Fruit and Nut Balls

840 g   Roughly chopped toasted almonds
510 g   Dried apricots
450 g   Pitted dates
10 g   Cinnamon
10 g   Grated orange zest
100 g   Orange juice
70 g   Honey
    Peter's® Malan™ milk chocolate
    Macaroon coconut

Combine toasted almonds, dried apricots, pitted dates, cinnamon and grated orange zest in a food processor and process into a finely ground mixture. Add orange juice and honey; combine until mixture becomes sticky. Scoop the mixture into 1" balls. Let confection cool and set until balls form a crust. Coat with tempered Peter's® Malan™ milk chocolate and roll in macaroon coconut.

Yield: Approximately 120 balls