Chocolate fruit and nut clusters

MAKES 40

125 g (4½ oz) milk chocolate, chopped

125 g (4½ oz) dark chocolate, chopped

80 g (2¾ oz/½ cup) toasted unsalted macadamia nuts, quartered

70 g (2½ oz/½ cup) toasted skinned hazelnuts, halved

75 g (2½ oz/¹/₃ cup) glacé (candied) ginger pieces, chopped

60 g (2¼ oz/¹/₃ cup) dried apricots, chopped

40 g (1½ oz/¹/₃ cup) sweetened dried cranberries (see Note)

1  Line two baking trays with baking paper.

2  Place each type of chocolate in separate heatproof bowls over saucepans of simmering water, ensuring the bowls don’t touch the water. Stir until chocolate is melted and smooth. Remove from the heat.

3  Combine nuts and dried fruits in a bowl. Stir half into each type of chocolate, mixing thoroughly. Set aside for 10 minutes to allow the chocolate to firm a little. Put small heaped spoonfuls onto the prepared trays. Refrigerate until firm. The clusters will keep stored in an airtight container, for up to 2 weeks.

NOTE: Sweetened dried cranberries are sometimes sold as craisins.