We discovered this recipe thanks to the Hoy por Hoy programme hosted by Àngels Barceló on Cadena SER. A few days ago, landscape designer Eduardo Barba shared his recent visit to Todolí Citrus Fundació in a radio segment titled Un paseo por el huerto de cítricos de Vicent Todolí A walk through Vicent Todolí’s citrus orchard. At the end of the show, journalist Cristina Pareja shared this delicious recipe.

Cristina is a music researcher and a passionate home cook. She contributes recipes and culinary tips on GastroSER at Cadena SER, and also participates in the consumer programme Código de barras and the digital magazine Cocina y Vino. You can find this and many other recipes on her blog and Instagram account: @comemosalas3

Dark Chocolate Bar with Kumquat

1_Candied kumquats in white wine and honey

Ingredients

• 500 g kumquats (cut in halves, seeds and flesh removed)

• 125 g water

• 125 g sugar

• 130 g white wine

• 150 g mild honey

Preparation

1. In a saucepan, heat the water and sugar until fully dissolved.

2. Add the white wine and honey, stirring well.

3. Add the kumquats and cook over low heat for 30 minutes.

4. Pour the kumquats and syrup into a sterilised glass jar.

5. Store in the fridge for at least 2 days before using. The flavour intensifies over time.

2_Dark chocolate bar

Ingredients

• 200 g 70% dark chocolate

• 200 g 100% plain dark chocolate

• 100 g butter

• 80 g mixed nuts (hazelnuts, walnuts, pistachios, almonds…)

• 10 g vanilla extract

• 90 g candied kumquats

Preparation

1. Melt the chocolates and butter in a bain-marie, stirring gently.

2. Add the vanilla extract and the candied kumquats (finely chopped).

3. Pour half of the chocolate mixture into a tablet mould or a rectangular mould lined with parchment paper.

4. Evenly distribute the nuts on top.

5. Cover with the remaining chocolate mixture.

6. Refrigerate until fully set.

7. Serve at room temperature to enjoy all the flavour nuances.