Melt In Your Mouth Morsels

Here we bring you another delicious delight from the Tanda Tula kitchen. Small, sweet and completely delectable, what more could you want really? As easy to make as child’s play and will wow any teatime visitors! You do not have to be going on safari to enjoy these treats, make them at home and just pretend you are on an African adventure!

Chocolate and Coconut Squares:


  • 250g Dark Chocolate
  • 300g Butter
  • 100ml Fresh Cream
  • ¼ cup White Sugar
  • ½ cup Red Glazed Cherries
  • ½ cup Cashew Nuts
  • 10ml Powdered Gelatine (hydrated in ¼ cup of cold water)
  • Desiccated Coconut for dusting
  • Method:

    1.Place the chocolate, butter, fresh cream and sugar into a bowl and melt over a pot of hot water.

    2.Melt the gelatine in the microwave for 30 seconds.

    3.Once the mixture has melted and is smooth, add the gelatine.

    4.Mix well.

    5.Remove from the heat and add the cherries and the cashew nuts.

    6.Mix well to make sure that the cherries and the nuts are evenly distributed through the chocolate mixture.

    7.Line the base of a small bread tin with greaseproof paper and pour the mixture inside.

    8.Smooth the top and place in the fridge to set.

    9.Once set, unmould the chocolate slab onto a chopping board and cut into squares

    10.Dust with the desiccated coconut.

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