Recipe: Chocolate treat for lockdown


100g plain dark chocolate (around 85% cocoa solids)
25g unsalted, shelled raw pistachios
25g cranberries


  1. Line a medium sized baking tray with baking paper.
  2. On high heat, bring a medium sized saucepan of water to boil.
  3. Break chocolate into pieces and place in heatproof bowl. Reduce heat of saucepan to low and place bowl with chocolate on top of saucepan. Stir chocolate while it is melting.
  4. After approximately 5 minutes, once chocolate has melted, carefully remove from heat.
  5. Using a teaspoon, pour individual spoonfuls of melted chocolate onto baking tray. Scatter pistachios and cranberries on top of each melted chocolate piece.
  6. Place in fridge and leave to set for a 2-3 hours. Once set use a knife to gently remove pennies from baking paper and place in container. Can be stored for up to a week.

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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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