Hotel Chocolat’s Enrobed Mango, I had to try Amaretto-Soaked Sultanas.
We always have a supply of Amaretto* for Nigella’s Sunken Chocolate Amaretto Cake and if you like the Amaretto-chocolate 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.
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