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Chocolate Panforte


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Ingredients

40 portion(s)

Chocolate Panforte

  • 80 grams Rapadura Sugar
  • 2 cinnamon quill
  • 8 clove, whole
  • 0.5 level teaspoon allspice
  • 1 nutmeg, whole
  • 1 orange peel
  • 130 grams honey
  • 50 grams coconut oil, (or Butter)
  • 300 grams fruit mince
  • 125 grams almonds
  • 125 grams brown rice
  • 80 grams Roasted almonds
  • 80 grams roasted macadamias
  • 80 grams roasted pistachio
  • 100 grams dried figs
  • 1 pinch salt
  • 60 grams Cocoa or Cacao
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Recipe's preparation

    Chocolate Panforte
  1. Pre-heat oven to 160 deg

    2.  Mill rice for 1 min sp 10

    3.  Add almonds and mill for  8 secs speed 7 then set aside in a bowl

    4.  Chop Figs for 4 sec speed 8 then set aside

    5.  Mill rapadura sugar, spices and orange peel for 30 sec sp 10

    6.  Add honey, fruit mince and coconut oil and cook for 3.5 mins 70 deg speed 1 Counter-clockwise operation

    7.  Add figs, nuts, salt, cacao and rice and almond four to bowl and mix for 15 sec speed 4 Counter-clockwise operation with aid of the spatula

    8.  Tip into the pan lined with baking paper and use wet hands to press the top all over until smooth.Bake for 20-30 minutes until firm on top. Cool in pan, then invert onto a board (and dust with icing sugar). Cut into small squares.

     Adapted from Delicious Magazine December 2009

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Tip

I roasted the nuts for 8 minutes while preparing the first part of the recipe.

 

Use 250g of plain flour of your choice to replace the almond meal and rice flour.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made  this for Christmas

    Submitted by Helen Ashley on 5. January 2013 - 14:30.

    I made  this for Christmas presents in an 18x28cm slice pan. It took longer to cook than the recipe stated, but the end result was absolutley delicious with a wonderful depth of taste. Int he past I have found Panfortes quite fiddly to make and you have to work quickly, but this recipe was a breeze.  Will be making agin when I have some spare fruit mince. 

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