Why "Magical?” Because as soon as the fresh cranberries are paired with chocolate, magic happens!
1 x 215G Classic Dark fondue
1 x 215G Hazelnut Praline fondue
For the blend of cranberry spices
5 ml (1 teaspoon) ground cinnamon
5 ml (1 teaspoon) pinch ground cardamom
2.5 ml (1/2 teaspoon) ground allspice
2.5 ml (1/2 teaspoon) ground ginger
2.5 ml (1/2 teaspoon) ground black pepper
1 ml (1/4 teaspoon) ground nutmeg
For cranberry and hazelnut topping
5 G (1/3 cup) brown rice cereal
60 G to 80G (1/2 to 3/4 cup) fresh organic cranberries Patience Fruit & Co
50 G (1/3 cup) hazelnuts, sliced in half
A creamy milk chocolate with a strong hazelnut flavour that gives a deliciously invasive and irresistible taste... and frankly irresistible!Buy the fondues
1. Line a 43 x 30 cm (17 x 12 in.) baking sheet with parchment paper let it stick out on both sides.
2.Melt the chocolate for 15 minutes in boiling water, following the instructions on the package.
3.In a bowl, mix all ingredients for the "cranberry spices".
4.In the can of Classic Dark fondue, add the cranberry spice mixture. Mix well.
5.On the baking sheet spread the Classic Dark fondue evenly. Add puffed brown rice. Add the Hazelnut Praline chocolate. Using the tip of a knife, mix on the surface to create a marbled effect. Add the mixture with Patience Fruit & Co organic cranberries and hazelnuts on top. Press lightly.
Refrigerate at least 1 hour or until chocolate is firm. Break the preparation into several barks using the tip of a knife. Serve.
Keeps for 5 days in the refrigerator in an airtight container.