We always have a supply of Amaretto* for Nigella’s Sunken Chocolate Amaretto Cake and if you like the chocolate-Amaretto combo, I can’t recommend this cake enough.
Back to the sultanas. Hotel Chocolat use 40% milk chocolate and small almond pieces for crunch. The process is similar to Enrobed Mango: soak the fruit, melt the chocolate, dunk and dry. It’s more fiddly though. It’s best to coat a few sultanas at a time, otherwise they get lost in the chocolate and you can end up with sultana-less nut clusters.
The sultanas you use are important and Hotel Chocolat use big, chunky ones. My first batch looked far too small because I used Ocado’s own brand sultanas (“small”, “hard” and “currant-like” according to reviews). Spending 15p more on M&S’s Turkish sultanas made a big difference.
* Amaretto purchased from Lidl; £10 for 70cl. Much better value than at the big supermarkets.
Amaretto soaked sultanas
- 50g sultanas
- 85ml amaretto liqueur
- 10g almonds (I use skin-on)
- 100g 40% milk chocolate (broken into pieces)
You will need
- baking paper
- Add 50g of sultanas to a jar and pour in 85ml of Amaretto. Leave to soak overnight.
- When the sultanas look plumped up and juicy, crush 10g of almonds in a pestle and mortar until the largest pieces are roughly 2mm in size.
- Melt 100g of 40% milk chocolate on the defrost setting in your microwave for 30 seconds at a time. Alternatively, add the chocolate to a bowl and place over a saucepan of boiling water, making sure that the bowl doesn’t touch the water.
- Use a spoon to scoop up the larger almond pieces and stir into the melted chocolate (discard any almond powder; I use it elsewhere in yoghurt or cereal).
- Tear off a large piece of baking paper and set to one side.
- Drain the sultanas and add a few at a time to the melted chocolate. Use a fork to remove the sultanas and place on the baking paper. Repeat until all the sultanas have been coated.
- Once the chocolate has set, remove the sultanas from the paper and store in an airtight jar for up to 2 weeks.