One night last week, (after our evening stroll), Fionn and I decided to work some magic with our favourite nuts, dried fruit, spices and of course… chocolate! Dark Chocolate.

So we pulled out our various tubs and did a bit of toasting (and burning), chopping and tasting. Then we tempered the chocolate in the Thermomix, spread it onto baking parchment and then sprinkled our ingredients on the top to create a bit of art.

Snap, crackle and pop took on a whole new meaning! The mix of flavours was rather astounding, and we wanted to share the recipe with you all!

You will need:
500g Dark Chocolate
100g Chopped Candied peel
80g Pistachios
80g Almonds
20g Pumpkin seeds
5g Popping candy
½ tsp Sea salt
¼ Chilli flakes
50g Dried cranberries

(feel free to add any other ingredients you’d like, depending on what you have in the cupboards!)


  1. Heat the oven to 200C. Toast the pumpkin seeds in a dry pan until they pop, set aside.

  2. Place the pistachios and almonds on a baking sheet and toast for 8 minutes, then set aside to cool, and then roughly chop.

  3. Toast the pumpkin seeds in a dry pan until they pop, set aside.

  4. Melt 500g dark chocolate either over a pot of simmering water (don’t let the bottom of the bowl touch the water) or melt on very low heat in a glass bowl in the  microwave. Spread the chocolate fairly thickly over a large piece of baking parchment.

  5. Then sprinkle all your marvellous toppings onto the chocolate, creating patterns as you go.

  6. Place in fridge and then snap or cut into shards.

Great for handing out as gifts in little bags, or alongside an after dinner coffee, or… use only nuts and 85% dark chocolate and create sweet treats for those on no carb diets! Enjoy and let us know if you make them by tagging us in your creations over on our instagram page!