CHOCOLATE MEDALLIONS
Chocolate Medallions are fun, quick and easy sweet candy or confection to enjoy. One medallion is enough to take care of your craving for something sweet. I like making these medallions as I am able to add a variety of dried fruits, seeds and nuts.
Ingredients
- 200 g dark chocolate chips
- 1 tbsp each of dried mango kiwi, pineapple, cranberries and banana slices
- 1 tbsp almond slivers
- 1 tsp pistachio slivers
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
- 2-3 dried rose optional
Instructions
- Take a parchment paper about 12"X 8". Using a round small lid draw circles on the paper. I used a 2" inch lid. Turn the paper and tape the edges with sellotape to a tray or work board. The circles are your guidelines.
- Keep whatever dried fruits, nuts and seeds you are going to use. I used dried banana slices, mango, cranberries, kiwi and pineapple. I added sesame and pumpkin seeds. Also added some almond and pistachio slivers.
- Melt chocolate either over boiling water or in the microwave oven.
- To melt chocolate over boiling water,put chocolate chips in a small heatproof bowl. Heat the water in a saucepan. Place the bowl in the pan, it should not touch the water. So make sure it sits at the rim of the pan. Mix the chocolate with a spoon. The steam from the hot water will melt the chocolate.
- To melt it in the microwave oven, put the chocolate chips in a microwavable container. Heat for 40 seconds. Remove the container from the microwave oven and mix the chocolate chips. Return the container into the microwave oven and heat further for 15-20 seconds. Mix well. The time required to melt the chocolate will depend on your microwave oven. Mine gets melted in 1:15 seconds.
- Put a tablespoon of the melted chocolate on one of the traced circle. Spread it out a bit. Repeat till the melted chocolate is over.
- I put each fruit, nuts and a sprinkle of seeds on each medallion so that each piece has an equal amount of fruit, nut and seeds.
- Put the medallions with the tray or board in the fridge till the chocolate sets.
- Or you can use small silicon muffin cups. Add about a tablespoon or two of the melted chocolate. Add the toppings. Allow the chocolate to set in the fridge.
- Remove the medallions from the paper or muffin cups. Store in a container in the fridge till required. Believe me, cold chocolate medallions taste so much better than the room temperature ones.
Notes
- I haven't give the exact measurements of the dried fruits, nuts and seeds as the amount required depends on the type of fruits, nuts and seeds you use.
- You can add any fruits, nuts and seeds of your choice.
- Use a mixture of dark, milk and white chocolate.
- Use white chocolate instead of dark and milk chocolate.
The number of medallions you get will depend on the diameter of the circle.