Recipe courtesy of En-Ming Hsu

Mondian

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: Yield: 60 pieces
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Ingredients

1 pound semi-sweet or bittersweet chocolate

2 ounces shelled Italian pistachios, toasted

2 ounces dried apricots, cut to 6 wedges

2 ounces dried cranberries

2 ounces whole blanched hazelnuts, toasted

Directions

  1. Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place.