Recipes
Saffron Macadamia Chocolate Dates
Makes 20 / 40
200g / 400g dark chocolate
20g / 40g unsalted butter
20 / 40 fresh dates
90g / 175g icing sugar
125g / 250g unsalted macadamias, ground
A generous pinch of saffron threads infused in 1 / 2 tbsp warmed milk
- Put the chocolate in a heatproof bowl and set it over a pan of simmering water, making sure the base of the bowl is not touching the water. Leave it to melt, then stir in the butter until well combined and remove from the heat.
- Meanwhile split the dates and pull out the stones. Next, combine the icing sugar with the macadamias and saffron milk and work together to make a dough. Stuff a little of this mixture into each date. Put a toothpick in each date and when the chocolate has cooled and is not too runny, dip the dates into the chocolate and allow to set on a wire rack before transferring into small patty cases.