HappBee Planet was invited to the Mapua Country Store recently, to present HappBee Wrap to those attending a 'tasting', where Sue Judd would make this beautiful panforte (and other delicious Xmas goodies) and wrap it in a piece of HappBee Wrap, a gift within a gift. 

My friend Charlene and I had a wonderfully entertaining and tasty afternoon thanks to Kirsten, Jj, Tibby and Sue. Thanks to Sue for sharing her recipe and allowing us to share it with you!


250g whole blanched almonds

250g whole hazelnuts, skins on

175g flour

60g cocoa

2 tsps cinnamon

2/3 tsp white ground pepper

125g dried diced apricots

125g glacé cherries

125g mixed peel

125g dark chocolate chopped

2/3 cup caster sugar

1 cup runny honey

Place the almonds and hazelnuts in a shallow pan with sides and toast in a slow oven (approx 140 C) until slightly brown (about 20mins). Shaking several times to prevent burning.

 In a large bowl sift and mix well the flour, cocoa,  cinnamon and pepper. Mix in the nuts and fruit.

In a heatproof bowl over a saucepan of simmering water, melt together the chocolate, sugar and honey, stirring until smooth. (Do not let the bowl touch the water).

Stir the chocolate mixture into the dry mixture until thoroughly combined. Press into a 30x20cm greased slice tin lined with baking paper. (Sue used small round spring cake tins). Bake at 180 C for 25 minutes. Be careful not to overlook the mixture, the baked panforte will still look quite soft, and when cooled should have a slightly chewy texture. 

 When cool, wrap in a piece of  our HappBee Wrap, tie with string for the natural look or choose a complimentary ribbon.

Read what our customers have to say about our bees wax food wrap.