Milk Mendiant

Ingredients

500 gms milk cooking chocolate

1 per piece cashew

1 per piece almond

1 per piece prunes (small, diced)

1 per piece apricot (small, diced)

1 per piece raisin

Method
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Melt the milk chocolate in a microwave oven or a double boiler.

Cool it down to 26 degrees and warm upto 28 degress to temper the
chocolate and ensure a good crystallisation.
Put the chocolate into moulds and scrape off excess chocolate.
Tap the mould onto a surface to avoid air bubbles.
Set cashew, almond, prunes, apricots and raisin while the chocolate
is still in semi liquid state.
Demould and serve.