Chocolate pralines with palm sugar and cranberries

Luxurious chocolates that are a mix between chocolate cake and fudge, wonderful to both the eye and the palate!


approx. 40 pcs
Praline Decoration  
200g dark chocolate 70%
100 g butter
100g dark chocolate 70%
Superfruit Cranberries
3 eggs Superfruit Cacaonibs  
1 tbsp Superfruit Coconut Palm sugar pumpkin seeds or nuts  
50g of whole walnuts    

Preheat the oven to 175°C. Cut the chocolate and butter into pieces and melt in a water bath, then mix in the whole walnuts. Whisk eggs and sugar until fluffy with electric mixer, then mix in the chocolate batter. Pour batter into a greased pan that is about 20x20 cm big. Bake in the oven for 20 minutes. Let cool and place in the fridge overnight. Cut the "cake" into 2x2 cm pieces and dip in melted chocolate, take them up with a fork and place on a tray covered with baking paper. Decorate immediately with berries, seeds and nibs and let cool in the fridge. Store in the fridge.