Omanhene Chocolate Terrine

10 oz. Omanhene 80% Extra Dark Chocolate, chopped in ¼-in. pieces

2 tsp. orange liqueur (like Grand Marnier)

1/3 cup hazelnuts, toasted, chopped

40g (1½ oz.) macadamia nuts, toasted, chopped

25g (3/4 oz.) pecans, chopped

2-3 Tbs. sliced almonds, toasted

4 glacé (candied) apricots, chopped

Line a 10½ x 3 inch (26 x 8cm) bar tin (mold) with foil.

Combine butter, condensed milk, chocolate pieces and liqueur in a pan. Stir over low heat until chocolate has melted and mixture is smooth. Transfer to a bowl.

Add nuts and fruit to chocolate mixture; stir to combine. Spoon into prepared tin and smooth the surface. Tap tin on counter to remove any air bubbles. Refrigerate 2 hours or until firm.

Turn terrine out onto board; remove foil. Cut into thin slices to serve.

This terrine can be made up to two weeks in advance. Refrigerate in warm weather and remove just before serving.

recipe courtesy of The Omanhene Cocoa Bean Company.  www.omanhene.com