A delicious dessert made with dried fruit wrapped in dark chocolate. Perfect to enjoy as a snack or as a dessert after meals. Originally from Italy, this dessert is typical of the Emilia-Romagna region.
Soak the dried prunes in water, drain them well, and then dry them
Cook 500 g of sugar with glucose (available at any pharmacy), lemon, and a glass of water until you obtain a soft and elastic mixture
Pour it onto a wet marble surface and work it with a spatula until you have a white and smooth fondant
Prepare the caramel by melting 100 g of sugar in 2 tablespoons of water and lemon, turning off the heat and adding 3 tablespoons of water when it reaches a honey color
Melt the chocolate in a bain-marie
Soften the fondant over low heat and incorporate one and a half tablespoons into the chocolate
Divide the remaining fondant into 2 equal parts and color each part with the two colorings; mix to obtain uniformly colored glazes
Place a bit of fondant in place of the pit in both the dates and prunes and join the two walnut halves with the fondant
Dip the fruit halfway into the chocolate and pour a bit of caramel over it
Pot
Wooden Spoon
Baking Tray
Cutting Board
Knife
Store in an airtight container in a cool, dry place
Italia
| Energy (kcal) | 406.05 |
| Carbohydrates (g) | 64.03 |
| of which Sugars (g) | 63.68 |
| Fat (g) | 16.07 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 3.8 |
| Fiber (g) | 3.03 |
| Sale (g) | 0.01 |
