To help my colleague celebrate the publication of his new book at work over sparkling wine, I made some rum raisin chocolates. I got the recipe from my friend Metti, who in turn got it from her French friend, which is why I like to think of these as French, though they don't really have a nationality. They're very easy to make: melt some coconut butter, add the dark chocolate, let it melt, then mix in crushed nuts (almond or hazelnut for example) and the raisins that have marinated for at least 3 hours in rum (or cognac). Then the melty mix is poured into a dish and tossed into the freezer until it has hardended, after which it can be cut into bitesize pieces. Mmmm.
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