Chocolate Medallions Recipe

I absolutely love this recipe because it’s the perfect blend of rich dark chocolate with a delightful mix of sweet, salty, and nutty toppings. Plus, making these chocolate medallions is super simple, and they always impress at parties or as a little treat just for me!

I love making the following simple yet indulgent Chocolate Medallions. They combine the richness of 8 ounces of high-quality dark chocolate with the fruitiness of dried cranberries and the crunch of pistachios and almonds.

A sprinkle of sea salt and a hint of candied ginger round out this rewarding treat.

Ingredients

Dark chocolate:
Antioxidants abound, and they provide a deep, indulgent flavor.

Dried cranberries:
The sweet-tart flavor is high in fiber and vitamins.

Pistachios:
Provide wholesome sources of healthy fats and protein that lend crunch and richness.

Almonds:
Rich in vitamin E and fiber, yields a pleasingly nutty, richly textured dish.

Candied ginger:
Presents flavor that is both spicy and sweet, helps with digestion, and acts as a counterpoint.

Ingredient Quantities

• 8 oz (225 g) high-quality dark chocolate, finely chopped
• 1/4 cup (40 g) dried cranberries
• 1/4 cup (30 g) pistachios, shelled and roughly chopped
• 1/4 cup (30 g) almonds, roughly chopped
• 1/4 cup (30 g) candied ginger, finely chopped
• Sea salt flakes, for sprinkling

Instructions

1. Prepare a baking sheet with either parchment paper or a silicone mat.

2. Put the finely minced dark chocolate in a bowl that can withstand heat.

3. Set the bowl over a pan of simmering water to melt the chocolate, stirring now and then, until smooth.

4. Remove the bowl from the heat and cool it slightly for a minute or two.

5. With a teaspoon, spoon small rounds of melted chocolate onto the prepared baking sheet, spacing them a couple of inches apart.

6. Lightly thump the baking sheet on the counter so that the chocolate spreads into even medallion shapes.

7. When the chocolate is still wet, evenly distribute a handful of cranberries, pistachios, almonds, and candied ginger over each medallion.

8. Sprinkle the top with a few flakes of sea salt for a hint of savory flavor.

9. Let the chocolate medallions set at room temp until they’re firmly set. Or you can use the fridge for a quicker result.

10. After they have set, gently remove the medallions from the parchment paper and keep them in an airtight container at room temperature or refrigerated. Enjoy!

Equipment Needed

1. Baking sheet
2. Parchment paper or silicone baking mat
3. Heatproof bowl
4. Saucepan
5. Teaspoon
6. Spatula (optional for stirring)
7. Airtight container

FAQ

• Can I use milk chocolate instead of dark chocolate? Yes, you can substitute with milk chocolate, but be aware it will alter the flavor and sweetness of the medallions.
• How can I melt the chocolate safely? Use a double boiler method or melt it in a microwave-safe bowl, stirring every 30 seconds until smooth.
• Can I add different toppings? Absolutely! Feel free to experiment with your favorite dried fruits or nuts.
• How should I store the chocolate medallions? Store them in an airtight container at a cool room temperature or in the refrigerator.
• How long do these medallions last? They can last up to two weeks if stored properly.
• Is there an alternative to sea salt flakes? You can use regular salt, but sea salt flakes provide a nice texture and visual appeal.
• Can I make these medallions vegan? Yes, ensure you use vegan chocolate and check that your other ingredients are vegan-friendly.

Substitutions and Variations

For a different flavor profile, you can substitute high-quality white chocolate or milk chocolate for the dark chocolate.
Substitute dried cherries or raisins for dried cranberries for an alternative fruitiness.
If you want to use a different nut for your topping, substitute cashews or walnuts for pistachios to achieve a similar nutty texture and flavor.
Substitute pecans or hazelnuts for almonds to alter the nutty flavor.
You can substitute candied ginger with candied orange peel or dried apricots for a distinct sweet and tangy flavor.

Pro Tips

1. Tempering Chocolate If you want a glossy finish with a satisfying snap, consider tempering the chocolate. Melt two-thirds of the chocolate over simmering water, then remove it from the heat and stir in the remaining chocolate until fully melted. This helps stabilize the chocolate crystals.

2. Chop the Add-Ins Ensure that the cranberries, pistachios, almonds, and candied ginger are finely chopped. This will help them adhere better to the chocolate and create a more uniform texture and appearance in each medallion.

3. Even Spacing When spooning the chocolate onto the baking sheet, use a small cookie scoop or a piping bag for more uniformly sized medallions, which will ensure even spreading and consistent presentation.

4. Chill for Shine After sprinkling on the toppings, place the baking sheet in the fridge for a few minutes to quickly set the chocolate. This will help maintain the toppings’ position and can enhance the medallion’s glossy surface.

5. Storage Tip If storing in layers, use parchment paper between layers of medallions in your container to prevent them from sticking together. This also helps preserve their appearance and flavor when removed for serving.