In the beginning of December we had a little trip to Bruges, and it is not only a beautiful city with cute houses and romantic canals but also packed with amazing little chocolatiers. It was a really inspiring trip for me, and I got home full of ideas for chocolates.
This year I am making a variety of bonbons, truffles and treats as homemade Christmas gifts for my friends and family. I wanted to show you one of my favourites, which not only is simple but actually makes quite a healthy one in the chocolate box. I love how the bitterness of the dark chocolate is melting into the sweetness of the dates ending with the crunchy bite of the walnut hearts.
And when I say it is simple I really mean it; you only need 3 ingredients, 2 small pots to melt the chocolate, a cutting surface and baking parchment.
Ingredients for 12:
- 6 walnuts
- 6 dried dates
- 100 grams of dark chocolate of 63% (or your favourite)
First remove the pits of the dates and cut in half crosswise. If you have whole walnuts cut them in half as well, you generally will need pieces that are about the size of the date pits. Then place a piece of walnut in the middle of the half dates where the pits were. The walnut should not reach further than the cut side of the date so that it will be able to stand up (you can just let it poke out on the other side).
Then melt the chocolate in a double boiler. For this you need to heat water in a pot, and place a smaller one on top of it without the bottom reaching the water. Put the chocolate in the smaller one stirring until the pieces melt away. Let the water simmer softly, but not boil, because that might burn the chocolate (patience in a key here).
Line a tray with baking paper and start dipping the date wraps. Pinch them between two of your fingers on the top (where the walnut is poking out), dip into the chocolate, let it drip down for a few seconds to get rid of the excess chocolate (you can shake them a bit to help this) and then place them on the tray.
When you dipped all of them set the tray in the fridge for an hour to let the chocolate get hard before serving. You can store this for a few weeks, in the fridge in an airtight container.