200g good quality dark chocolate
A small assortment ( traditionally 4 types ) of nuts & dried fruit to decorate
In a bain Marie ( bowl over pan of boiling water) allow the melt the chocolate completely and stir til' glossy, thrn allow to cool slightly. Line a large tray with silicone or grease proof paper and using a spoon drop equal dollops equally spaced apart across the tray using the back of the spoon to flatten very slightly. Decorate with pistachios, cranberries almond and orange peel then Allow to cool and set in a cool shaded area ( but preferably not in the fridge/ freezer because the chocolate might bloom.)
Serve with a glass of chilled champagne.