Siena Cake Chocolate Bar

Makes 8 bars Prep Time 8 hours   Cook Time 41 minutes   Rated:

Given how medical science is now touting the benefits of dark chocolate, you have no excuse not to indulge in these healthy little gems. They are also packed with dried fruits and almonds ... and just the slightest hint of naughtiness ... RUM! Spicy and citrus essential oils add subtle aromatic notes.


Using my favourite polycarbonate chocolate moulds will make the bars come out perfectly every time. They are also available in my online, store

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Soak the raisins in the rum overnight.


Place soaked raisins and any residual rum onto a baking paper lined tray with the almond slivers.


Place the tray into a cold oven set to 150°C for 30 minutes. Stir occasionally. It doesn’t matter if the almonds get some of the cooking rum on them. Allow them to cool in the oven with the door slightly ajar before proceeding.


Place the 300g dark chocolate into the Thermomix bowl and melt 7 min/50°C/speed 1/MC OFF. Stop and scrape down sides of bowl throughout the melting time making sure all of the chocolate is being combined.


Add the 50g dark chocolate as well as all the oils and stir 4 min/speed 1. Again, check that the chocolate is all being combined.


Add the toasted almonds and raisins as well as the diced fruit. Stir 6 sec/Interval.


Spread into moulds of choice.

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