Makes 16 slices
350g good-quality dark chocolate
½ cup golden syrup
2 tbsp dark rum or Grand Marnier (optional)
150g amaretti biscuits
70g pistachios, roughly chopped
100g dried cranberries, roughly chopped
100g dried kiwifruit, roughly chopped
½ cup freeze-dried mandarin, plus extra to garnish
2 tbsp Dutch cocoa powder, to serve
Grease and line a long loaf tin (10cm x 22cm) with plastic wrap, leaving enough overhang to cover. Melt together chocolate, butter, golden syrup and rum, if using. Roughly break up biscuits into small pieces.
Toss with pistachios, dried fruit and freeze-dried mandarin. Pour chocolate mixture over biscuit mix; combine until dry mix is coated with chocolate. Spoon into lined tin. Press down with the back of a spoon. Fold over plastic wrap overhang and lay something heavy on top to press mixture firmly down. Chill for at least 2 hours. To serve, carefully turn out of tin and pull away plastic wrap.
Dust with cocoa powder and garnish with extra freeze-dried mandarin. Use a hot knife to slice.
Store in an airtight container in the fridge for up to 2 weeks.