500 gms milk cooking chocolate
1 per piece prunes
1 per piece almond
1 per piece raisin
1 per piece cashew
1 per piece apricot
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.