Chocolate with barossa apricots & roasted almonds 11



View Profile

This sweet little dessert is the perfect way to indulge this Christmas. Serve with tea and coffee to unwind after a busy Christmas lunch/dinner.

Prep time: 5 minutes

Cook time: 20 minutes

Serves 8


  • 300g Haigh’s bittersweet chocolate buttons, 70% cocoa
  • 100g whole almonds, in skin roasted
  • 100g Barossa dried apricots finely diced


  1. Preheat the oven to 200C.
  2. Line the base of a baking tray with baking paper.
  3. Place the almonds onto a baking tray and roast in the oven for 5-10 minutes until a deep golden colour. Remove and allow to cool.
  4. Bring a saucepan of water to a full boil, then turn the heat down very low.
  5. Place 150 grams of the chocolate into a bowl wide enough to be suspended by the saucepan and stand it over the hot water, making sure the water cannot come into contact with the chocolate as it melts.
  6. Allow the chocolate to melt slowly until it reaches 50C, then remove from the heat and stir in the remaining amount of chocolate to bring the chocolate back down to 24C. Then place back over the heat to bring the chocolate back up to 31C. Remove from the heat and set aside.
  7. Pour the almonds and the dried apricots into the melted chocolate and stir very briefly.
  8. Pour the chocolate mixture onto a sheet of baking paper, and using a spatula, spread it into a thin layer.
  9. Allow to set (not in the refrigerator).
  10. Break into irregularly shaped pieces and store in a cool place until ready to serve.

This recipe and many others like it can be found at

For even more recipe ideas, check out the recipe book Maggie’s Christmas, which can be bought here

Maggie Beer

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets. Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie with a Christmas Special devoted to seasonal menus and celebration. On that theme, Maggie also returned to the ABC in 2012 to share her family Christmas in the Barossa. A good food life for all, and all that encompasses, is what drives Maggie. As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

Leave a Reply

Your email address will not be published. Required fields are marked *