A delightful treat made of dried fruit wrapped in dark chocolate. Perfect as a snack or as a dessert after meals. Originating from Italy, this sweet is typical of the Emilia-Romagna region.
Rehydrate the dried prunes in water, drain them well and then dry them
Cook 500 g of sugar with the glucose (available at any pharmacy), the 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, smooth fondant
Prepare the caramel by melting 100 g of sugar in 2 tablespoons of water and lemon; turn off the heat and add 3 tablespoons of water when it has taken on a honey color
Melt the chocolate in a bain-marie (double boiler)
Soften the fondant over low heat and incorporate one and a half tablespoons of it into the chocolate
Divide the remaining fondant into two equal parts and color each part with the two food colorings; mix to obtain evenly colored glazes
Place a little fondant where the pit would be in both the dates and the prunes, and use fondant to join the two walnut halves of each walnut
Dip the fruit halfway into the chocolate and pour a little caramel over it
Pot
Wooden Spoon
Baking Tray
Cutting Board
Knife
Store in an airtight container in a cool, dry place
Italy
| 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 |
