Trash to Chocolate Mold

You may remember my Peppermint Patty Showdown from last month. On Christmas morning, I received a package of Waterbridge Mint Creams in my stocking. Well, when the package was empty, I couldn't help but think that the plastic tray the creams had come in would make an interesting candy bar. And so instead of tossing it into the recycling, I set it aside for an experiment. 

So what was interesting about the tray? It was a square tray that had held nine creams. Each circular well was embossed with a sort of geometric basket weave pattern. And the nine wells were connected by narrow channels. It made me think of modern décor, like bubble lamps or candles. 

I tempered a very small amount of chocolate (less than 100g) and initially was going to pour a solid bar. But then I remembered that I had dried blueberries in my cupboard that had been bought for a Christmas recipe that wasn't made. I tossed a tablespoon or so into the chocolate. This, naturally, triggered thoughts of the Cadbury Fruit & Nut bar that my nan loved, and I decided a little crunch would go a long way. I quickly chopped up a small handful of cashews and tossed those in as well. After mixing, I poured chocolate into the tray and tossed it into the fridge for a few minutes to set.

Now, I'm not going to lie. This makeshift chocolate mold fought me as I tried to release the bar. While it was easy enough to unmold the outer circles because the plastic was so flexible, the centre one was like it was vacuum sealed into place. But I persisted and eventually the bar popped out. 

Other than the recycling logo in the centre of the bar (which I knew would be visible before I started), I really like the look of this bar. And it is surprisingly easy to break off a piece for sharing (if you believe in sharing your chocolate, that is -- I personally think it's overrated). Molds with these sorts of fine details work better with a more fluid chocolate, so if I were to do something similar in the future, I would consider adding a little cocoa butter to improve the appearance. 

On flavour, however, I have no notes. Who knew that dried blueberries and cashews were so good together? A match made in heaven. So perfectly suited that they could have gotten married during Bad Bunny's Super Bowl Halftime Show. (Okay, that might be taking it a bit too far.) In terms of texture, the chew of the dried fruit and the gentle crunch of the nuts (cashews are a little softer than peanuts or almonds) enhances the sensory experience. 

Honestly, this combination is so good that it just might find its way into the 2026 Christmas assortment.

Minus the recycling symbol, of course.

 

Rocher

Think back to your childhood. When a box of Pot of Gold chocolates was opened at Christmas, what piece did you go for first? A caramel perhaps? One of the flavoured creams? Maybe the large solid piece in the centre? All good options, to be certain, but my go to was the coconut cluster in the little paper cup. I loved it. The sound of the paper being peeled away from the chocolate. The crunchy texture of the coconut combined with the creamy milk chocolate. Perfection.

Nut clusters are the unsung heroes of chocolate assortments. While truffles and caramels and creams are more technical to produce and much beloved for their smooth centres, it's the nut cluster that that dares to be different and provide the contrast in a collection. Most years, I've included one in my own Christmas boxes for this very reason. A cashew cluster, a peanut and raisin cluster, a craisin and pistachio cluster, a coconut cluster -- they've all been delicious. And, conveniently, they are incredibly easy and fast to produce. 

As it turns out, the fancy term for a nut cluster is rocher. I learned this tonight while reading Greweling's Chocolates and Confections. Certainly, I've heard and seen the word before (we're all familiar with the famous Ferrero Rocher), but I never gave it much thought or looked for a definition before. Rocher is the French word for boulder or rock. And, when you think about it, a mound of nuts held together by chocolate does give the appearance of a boulder or rock.

As I continued my reading, one of the rocher flavour combinations suggested was macadamia nuts and crystallized ginger. Frankly, that sounds divine to me. As a dried apricot lover, I can't help but wonder if they would be good paired with almond slivers. So many options, so little time!

What fruit and nut flavours would you combine?