provencale petit foursrating:
230g dark chocolate, at least 70% cocoa solids
50g blanched almonds
50g dried figs
50g whole nuts
2 tablespoons raisins
A few strips candied orange peel
makes 12 petit fours
time needed: 1 hour
break up chocolate and melt in a bowl, over a pan of boiling water.
put 12 spoonfuls of melted chocolate on a sheet of greaseproof paper or foil. Use the back of the spoon to flatten them slightly, to make little discs.
sprinkle generously with dried fruit, then arrange a slice of fig on each pile.
Press gently, to make sure fruit has stuck to chocolate.
leave to chill for at least an hour before serving.