Everything tastes better dipped in chocolate, especially seasonal treats like candy canes and candied oranges. These colourful snacks look pretty on a tiered dessert stand, and can also be packaged up as party favours.
- 3 bars (300 g) Lindt Excellence 78% Cacao Dark Chocolate, finely chopped, divided
- Candied orange peel (available at specialty stores, or click here for recipe)
- Candy canes
- Mini meringues
- Extra large pretzels
- Pistachios, chopped
Maître Chocolatier Tip
If you have leftover chocolate after making a recipe, store it in a resealable bag at a temperature that is ideally between 16 – 18°C.