Milk chocolate rounds with nuts and dried fruit

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

Tempering

1. Temper 175 g Callebaut 823 callets in the microwave - 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 34–35 °C. Take the chocolate out of the microwave each time and stir gently so that the temperature drops.
2. Add 2/3 tbsp amaretto at around 32°C.
3. Keep stirring until the temperature drops to ± 30°C. The chocolate is now correctly tempered and ready to use.
4. Spoon small mounds of chocolate onto baking paper. (a coffee spoon is too small - a tablespoon is too large)
5. Gently tap the board on the worktop so that the chocolate spreads evenly into circles.
6. Place 40 g mixed nuts and dried fruit on the still-soft chocolate.
7. Leave to set completely in a cool place.