Method

Introductory photographs from the original

0 steps completed out of 19

1.Step 1 of 19
I bring honey, sugar and water to the boil in a small saucepan.
2.Step 2 of 19
I sift flour, cocoa and cinnamon in a bowl.
3.Step 3 of 19
I mix the dry ingredients.
4.Step 4 of 19
I mix nuts, varying types while keeping quantities.
5.Step 5 of 19
I add candied fruit and mix.
6.Step 6 of 19
I microwave chocolate to melt, at 50°C.
7.Step 7 of 19
The sugar is nearly at temperature.
8.Step 8 of 19
I measure with a thermometer: it must reach 116°C.
9.Step 9 of 19
I pour melted sugar onto nuts.
10.Step 10 of 19
I add dry ingredients in three additions, mixing carefully.
11.Step 11 of 19
I add melted chocolate.
12.Step 12 of 19
I mix thoroughly.
13.Step 13 of 19
The dough should be firm but workable. I turn onto parchment or a silicone mat.
14.Step 14 of 19
I cover with parchment and roll. Macadamia nuts determine thickness. Mine was thick and baked for 15 minutes; reduce slightly for thinner panforte.
15.Step 15 of 19
I shape a rectangle with a scraper.
16.Step 16 of 19
I bake at 140°C for 15 minutes until slightly matt.
17.Step 17 of 19
I cool and cut into strips.
18.Step 18 of 19
Then cubes.
19.Step 19 of 19
Once cold, I store in a box or glass jar or make gift bags.

Chocolate and nut panforte