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Chocolat noir à l'amaretto Avril fond bl


Give 60 chocolates!


2 cups         Dark chocolate melted in a bain-marie

1 jar             Nutra-Fruit Maraschino Cranberries

1/2 cup      powdered sugar

Chocolate molds (for 60 chocolates)


Filter the fruits of the cranberry syrup with the maraschino.

Mix the syrup and powdered sugar together and make a beautiful, homogeneous pink syrup.

Pour the chocolate into the molds and drain the excess, cool.

Place a maraschino cranberry in each small mold (cavity).

Fill with the mixture and powdered sugar. Freeze for 30 minutes.

Pour in the rest of the chocolate to seal each small mold and cool.

Unmould taking care not to touch the surface to keep the shiny finish.


Important Note: To make sure you keep the finish shiny, you should check the temperature curve of the chocolate you are using. You will therefore know at what temperature to melt it and at what ideal temperature to use it. It varies depending on the chocolate used and the percentage of cocoa.

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This recipe is completely vegan!

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NUTRA-FRUIT products you will need to make this wonderful recipe.

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