Dark chocolate fruit and nut discs

1. Prepare a tray or board lined with baking paper.

Tempering

1. Temper 175 g of Callebaut 811 callets in the microwave at 850W. Heat the chocolate twice for 30 seconds, stirring gently each time. Then reduce the heating time to 20, 15 or even 10 or 5 seconds, until the chocolate is mostly melted and nicely fluid, but still contains several pieces. The temperature must not exceed 35 °C. Take the chocolate out of the microwave each time and stir gently so that the temperature drops.
2. Add 1/4 tsp of cardamom at around 32°C.
3. Keep stirring until the temperature drops to ± 31°C. The chocolate is now correctly tempered and ready to use.
4. Spoon small mounds of chocolate onto baking paper. (A teaspoon is too little - a tablespoon is too much.)
5. Gently tap the board on the worktop so that the chocolate spreads into neat circles.
6. Place 60 g of mixed nuts and raisins on the still-soft chocolate.
7. Leave to set completely in a cool place.