Stained Glass Candy Medallions
- Yield: approximately 24 candy pieces 1x
Ingredients
Scale
1–10 ounce bag Ghirardelli 60% Cacao Bittersweet morsels
½ cup chopped dried apricot
½ cup chopped dried cranberries
½ cup chopped pistachios, dry roasted and salted
Instructions
- Line a baking sheet with silicone mat or parchment paper.
- Lightly spray with cooking spray, set aside.
- Place chocolate morsels in a zip lock sealed bag.
- Immerse this bag in a bowl of very warm water, knead bag until morsels are completely melted.
- Pat dry baggie filled melted morsels completely.
- Clip one end of bag and pipe small 1-1 ½”rounds onto baking sheet.
- Immediately add chopped fruits and pistachios on chocolate rounds.
- Let chocolates set until firm for about 2 hours before storing.
- Candies are best served with in 2-3 days.
- Place candies in a covered container with wax paper sheets between layers.
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