Christmas Chocolate Recipe from Chef Katerina

November 19, 2020  |  By Liz SanFilippo Hall
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Christmas chocolate from Chef KaterinaNo matter where you travel this holiday season, chocolate is bound to be served in some form or another. But come the holiday season, it can also make a tasty gift! At least that’s what Chef Katerina, of our Greek cooking vacation, likes to do with it after making it in the kitchen. But she also recommends having a bite or two for yourself too, of course!

Holiday chocolate with white and dark chocolate.This recipe even looks like a festive one, packed as it is with fruits and nuts. As for the chocolate, Chef Katerina recommends using the best you can find (with 50-75% cocoa). Depending on how much everyone enjoys chocolate, it can serve as many as 12 people, and as few as one!

Greek Christmas Chocolate

24 servings
Prep time: 15 minutes
Cook time: 10 minutes
Cook method: Melt

A stack of different types of chocolate.Ingredients

  • 300 grams (1 1/4 cup) white chocolate in small pieces
  • 200 grams (just over 3/4 cup) dark chocolate in small pieces
  • 2 tbsp pine nuts
  • 5 tbsp pistachios, coarsely chopped
  • 5 tbsp white almonds (cut up with a knife)
  • 5 tbsp blond raisins
  • 5 figs, dried and cut
  • 5 apricots, dried and cut
  • 10 tbsp cranberries
  • (Optional) 2 tbsp pomegranates

Making Christmas chocolate1. Line a baking sheet with parchment paper. On the baking sheet, put half of all the above ingredients (excluding the chocolate from the mix, for now).

2. Separately, put the dark chocolate in a double boiler over medium heat. Once it’s melted, transfer it into a pan. Do the same process with the white chocolate as well.

3. Drizzle tablespoons of the melted white chocolate in lines across the nuts and fruits. Do this with the chocolate as well (unless you want to keep the white and dark chocolate separate, which you can do as well!)

4. Now spread the mixture using a spatula over the nut and fruit mix.

5. Top the chocolate with the other half of the nuts and fruits.

6. Place the tray in the refrigerator for at least four hours, allowing the chocolate to become solid.

Melting chocolate for a dessert recipe.7. When ready to serve or nibble on, remove the chocolate and break it into more bite-sized pieces. Enjoy!

This is a recipe that, as Chef Katerina says, was inspired by her dreams. To learn more of her lovely recipes, come visit her during our Greek Cooking Odyssey vacation on the idyllic island of Poros. And check out also Katerina’s recipe for Greek Christmas Muffins.

By Liz Hall

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