Chocolate Salted Raisin Nut Cluster
(Created by Beverley Dunkley - Head of UK Academy)
| Ingredients | Preparation |
|---|---|
| 50 g Cashew Nuts | Place Cashew Nuts on a baking tray. Sprinkle with olive oil and salt and roast in an oven. |
|
100 g
Callebaut dark chocolate Strong 70-30-38NV
100 g Callebaut milk chocolate Select 823NV |
Cool. Pre crystallise both Chocolates together. |
| 150 g California Raisins | Stir in California Raisins and Salted Cashew Nuts. |
| Mould into clusters immediately. Cool and Serve. | |
