Melt the chocolate in the microwave or in a bain-marie and reserve at room temperature while preparing the rest of the ingredients.

In a bowl, put the nuts and crush, with the help of a mortar or food processor, until they are chopped into not very small pieces.

Once the chocolate is melted ,we submerge each piece of fruit in the chocolate and then coat it with the nuts.

We leave the pieces on a tray of silicone or transparent film, without touching each other so that they do not stick. Refrigerate for at least one hour, until the chocolate is completely hardened, and serve.