- 20 California Prunes (approx. 200 – 250 g)
- 1/4 Cup whiskey, rum or other alcohol
- 2/3 Cups dark chocolate
- 2 tbspp butter
- Orange and lime zest
- 2 tbspp cane sugar
- 4 tbspp water
Pour California Prunes with alcohol and let them stand for 1 hour to soak with an alcohol. Within a day, prunes can be stirred several times.
Dissolve cane sugar and water in a small saucepan and bring to a boil. Add orange and lime zest and cook for 3 minutes.
Then remove single strips on the baking paper and cool down (zest can be formed into various shapes, after congeal it’ll be a decoration).
Melt chocolate and butter in a water bath until you get a smooth texture. Dip pre-soaked California Prunes in the chocolate mass (barbeque stick may be helpful) and set aside on a baking paper.
Decorate covered with chocolate prunes with prepared orange and lime strips.