This is a perfect solution when you do not have many ingredients available and you need something sweet. The final effect is beautiful, like the taste, but only if you use very high quality chocolate.
Our pairing is Moscato di Scanzo Serafino 2018 by Il Cipresso: “The olfactory bouquet is broad, intense and of fine quality. It opens with addictive hints of fruit such as dehydrated plum and corn cherry”. For the full review click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for about 20 chocolates
- 50 g raisins (palm oil free)
- 1 tbsp Moscato di Scanzo wine
- 150 g 70% dark chocolate
- 150 g 80% dark chocolate
- 50 g chopped pistachio
- 50 g chopped walnuts
- 50 g chopped toasted hazelnuts
©Veronica Lavenia-The Wolf Post
Method:
- Wash the raisins and soften for 20 minutes in a bowl with warm water. Add a tablespoon of Moscato di Scanzo Wine. Drain, dry and set aside.
- Melt the chocolate, then remove from the heat and allow to cool. Pour the melted chocolate in spoonfuls on a baking tray lined with baking paper.
- Decorate with raisins and the dried fruit.
- Leave to rest at room temperature until they are solidified. Keep in the fridge.
