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Chocolate Pan Forte
Chocolate Pan Forte
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Spread Christmas cheer with Curtis Stone's delightful chocolate nut fudge - perfect for gifting.
Ingredients:
  • Non-stick cooking spray
  • 332.50 ml raw shelled pistachios, toasted
  • 165.00 ml whole almonds, toasted
  • 170g dried apricot
  • 170g dried fig
  • 500.00 ml plain flour
  • 1.88 gm ground cinnamon
  • 200g good-quality dark chocolate (70% cacoa), chopped
  • 475.48 gm honey
  • 215.00 gm caster sugar
  • Pure icing sugar, sifted
Instructions:
  • Preheat your oven to 150C (130C fan) and place a rack in the center. Line a 32cm x 24cm x 3cm baking tray with parchment paper, then spray it with non-stick cooking spray. Set aside.
  • Combine the pistachios, almonds, apricots, figs, flour, and cinnamon in a medium bowl and set aside.
  • 1. Put the chocolate in a large bowl. In a small heavy saucepan, heat honey and sugar until boiling. Cook for 3 minutes, then pour over the chocolate and stir until melted.
  • Combine the fruit-nut mixture with the chocolate mixture, then spread the mixture evenly in the prepared tray, pressing it down into a flat layer using wet hands.
  • Bake for around 30 minutes until the mixture appears glossy and fudge-like. It will be soft but will firm up as it cools. Let it cool on a rack for 15 minutes, then unmold the panforte, remove the paper, dust with icing sugar, and cut into small squares or shapes.

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