Chocolate Coated Cape Gooseberries and Apricots










For the cape gooseberries I got the idea from my Italian blogger friends, surprised that I can grow them in my garden. Apparently in Europe they are really expensive, and you only buy them to decorate important cakes, and to coat them with chocolate.

Usually I coat dried apricots with chocolate, my kids love them, especially the boy: he wants them for his birthday party! Sometimes when I make chocolate apricots I also roll some in shredded coconut, and then use the left over coconut to clean up the chocolate bowl, making little coconut chocolates.

It is all very easy, and in no time I have a tray full of sweet treats!

For the cape gooseberries I pulled back the outer "lanterns" that cover the berries and held them in place with a paper clip, so that they didn't get into the chocolate.

And for chocolate I used Whittaker's Dark Ghana
(my little boy prefers really dark chocolate!)
True Vegan Dark chocolate works well too.










Photos and Recipes by Alessandra Zecchini ©


Comments

  1. Nella mia famiglia si fanno...o meglio, si tenta di farli (!!!) per le feste di Natale, ma senza uva spina. Non l'ho mai vista. Le albicocchine invece sono un classico, col cioccolato si sposano benissimo. Un abbraccio.

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  2. Dei dolcetti veramente originali e golosi!!! Bravissima, un abbraccio

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  3. @ Tinny, so il traduttore la chiama uva spina, ma questi sono gli alchechengi (o credo che sichiamino cosi' in italiano).

    grazie per i commenti ragazze :-)

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  4. Eh già! Alchechengi, grazie cara...ma infatti...l'uva spina è completamente diversa! Un bacione.

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