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Have you seen how easy it is to make dark chocolate musicians at home? They are as delicious as they are simple To prepare. It is also a fantastic recipe to cook with children.
Another good thing is that we can decorate them with nuts that we like the most in this case I have put hazelnuts, pistachios, macadamia nuts.
I have also added Dehydrated cranberries that provide an acid touch and go very well with dark chocolate. And to finish, I have finished them off with banana also dehydrated.
We can also make them with walnuts, almonds, raisins or pieces of dried apricots. If you like the crust of candied orange do not hesitate to put it because it also goes very well with chocolate.
This recipe has only 2 secrets. The first is put the tray in the freezer for a while before starting. This way we will get the base of the chocolate to harden quickly, leaving it of a not too large size. Remember that these dark chocolate musicians have to be a bite or at most 2 bites.
The other secret is to have all the ingredients prepared. It is always important to have everything close by so as not to waste too much time. But in this recipe it is essential to place all the ingredients before the chocolate solidifies. So it has to be a quick and accurate task.
Now that you know how to make them, there are no excuses for not preparing some homemade dark chocolate musicians this Christmas to surprise or give to our loved ones.
Dark Chocolate Musicians
Enjoy with a bite full of nuances but much healthier than you think.
- Mayra Fernandez Joglar
- Recipe type: dessert
- Calories: 30
- Rations: 35 units
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 g dark chocolate
- 35 hazelnuts
- 20 macadamia nuts
- 35 dried cranberries
- Dehydrated banana
- 35 pistachios
Preparation
We place a silicone mat or a baking paper on a tray and put it in the freezer for 30 minutes.
We prepare all the ingredients in separate containers. We chop the macadamia nuts in half.
We melt the chocolate Bain-marie. For this we put water in a small pot. On top we place a container so that it does not touch the water. We put the chocolate in the upper container and heat the water over low heat.
Little by little the chocolate will melt but without getting too hot. We can stir gently to avoid solid pieces.
When the chocolate is ready, we take the tray out of the fridge and with the help of a spoon we pour the melted chocolate on the tray that will be cold.
We quickly place the nuts. I am doing it in order. First I put the hazelnuts in all the chocolate bars, then the blueberries, pistachios and macadamia nuts. I finish by crowning with the dehydrated banana that I put it as if it were a comb to create volume and not be so flat.
We introduce the tray in the fridge for about 30 minutes. After this time the musicians will be perfectly separated from the paper or the silicone.
The we place in a tray in an orderly way so that our guests are comfortable holding them.
