Place anise seeds into Thermomix bowl and mill 20 sec/speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Reserving a few for garnish, place most of the cherries, apricots and nuts onto Silpat Mat in a large circle or square so that there is space between. Sprinkle milled anise powder over and set aside.
Temper chocolate by placing 300g into Thermomix bowl and milling 10 sec/speed 9. Scrape down sides of bowl and melt 10 min/37ºC/speed 1. Increase heat to 50ºC and melt 1 min/speed 1.
Add remaining 100g of chocolate pieces and stir for 2 min/speed 1 or until all chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm and break into pieces.
Milling only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.
This is a sweet snack full of chewy fruit and crunchy cashews, perfect to nibble or wrap as a gift.