Chunky Chocolate Candy

If you are a fan, of the Nestle Chunky Bar, you’re likely to be a fan of these Chunky Chocolate Candies. This chocolate candy is studded with, a combination of, dried fruit; that gives depth of flavor. I opted for a dark chocolate, to give a contrast between the bitter chocolate, and the sweet fruit. Besides tasting great, this candy has less sugar, than a traditional bonbon.

A YouTube video demonstration is available, by clicking this link.

CHUNKY CHOCOLATE CANDY

 

INGREDIENTS:

2.6 Ounces dried fruit (4 dates, 4 pineapple rings, 16 tart cherries, 1 slice crystallized ginger), minced

8 Ounces dark chocolate, finely chopped, divided

1 Tablespoon vegetable oil

 

DIRECTIONS:

I used a silicone candy mold, to make 18 chocolates. I also used a mini muffin pan, lined with bon bon liners, to make 10 chocolates. Mince fruit. Set aside. Temper chocolate: Using a double boiler, add water to bottom pot; as not to touch, bottom of, top pot. Bring to boil, then reduce to low. Place 2/3 chocolate, in top pot, of double boiler. Stir just until chocolate is melted. If using an infrared thermometer, temperature should read 115 - 120 degrees. Remove top pot, and transfer to a towel, on top of work counter. Stir in remaining chocolate. Keep stirring chocolate, to cool down; between 95-100. If you don’t have an infrared thermometer, You can test temperature, by dabbing chocolate, on inside of wrist. You should not feel any heat. Stir in vegetable oil, to thin the chocolate. The chocolate is tempered. Stir in fruit. Spoon candy mixture into molds. Level by tapping, and shaking molds on counter. Refrigerate 1 hour, or until chocolate is solid. Release candy from silicone molds. Place in candy liners, and store in a box. Makes 28 pieces.