• 12minutes
  • 118calories

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Nutrition Info . . .

MineralsSelenium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g semi-sweet chocolate, chopped (1.76 oz.)

  2. 50 g milk chocolate, chopped (1.76 oz)

  3. 3/4 teaspoon cinnamon , ground

  4. 1/8 teaspoon ginger , ground

  5. 1 dash nutmeg , freshly grated

  6. 1 dash chili powder

  7. 1/2 tablespoon dried cranberries , cut into pieces

  8. 1/4-1/2 teaspoon poppy seed

  9. 1/2 tablespoon sunflower seeds

  10. 1/2 tablespoon vanilla baking chips, crushed

Instructions Jump to Ingredients ↑

  1. Melt both chocolates in one bowl over a hot-water bath (I boil water in a kettle, pour it into a small sauce pan, let it cool for 1 1/2 minute and then add the bowl with the chocolate inside. Stir with a spoon to speed up melting. This will take about 5 minutes.) or using the microwave.

  2. Stir in all of the spices (you might want to adjust them to your personal preference) until well distributed.

  3. For each chocolate disk drop 1 tbs of the melted chocolate mixture onto a paper-lined baking sheet. Using a spatula (or the back of a spoon) pat the mixture into a disk-shape. You should not make them too thin as they might not carry the topping then.

  4. Sprinkle with dried cranberry pieces, poppy seeds and sunflower seed kernels as well as the crushed vanilla baking chips. It is up to you how much topping you place on your disks, but I think you wont be able to fit more than what I have written above as a guideline.

  5. VARIATION: Do not crush the vanilla baking chips, but instead melt them with ¾ ts of cream. Dot the dark chocolate disks with this mixture and use a toothpick to swirl the two together. Now you can apply the above toppings or opt for some coloured sprinkles.

  6. Set your baking sheet aside and allow the chocolate disks to harden. This will take approximately 2-3 hrs(Do not place in the fridge as this will cause chocolate to turn whiteish).


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