MAKES 16; SERVING SIZE 4 PIECES
115 g bittersweet chocolate, finely chopped
½ teaspoon rapeseed oil
1 tablespoon unsalted nuts
1 tablespoon pomegranate seeds
1 tablespoon dried fruit (chopped, if large)
1 tablespoon candied ginger
Put the chocolate and rapeseed oil in a microwave-safe bowl and microwave on
high for 1 minute. Stir until smooth and cool to the touch. Line a baking sheet
with parchment paper. One teaspoon at a time, dollop the chocolate onto the
baking sheet, spreading each dollop out with the back of a spoon.
In a small bowl, mix together the nuts, pomegranate seeds, dried fruit, and
candied ginger and spoon the mixture over the rounds. Chill until firm, about 1
hour. Keep the chocolates refrigerated until ready to serve.