Christmas Chocolate Wreath

1. Break granola pieces into crumbs with a rolling pin.
2. Break the candy cane pieces up using a food processor. You can also chop them up.
3. Boil some water and lower to a simmer. You should see only some bubbles and not a rolling boil.
4. Place another bowl on top of the simmering water. This will be your double boiler. Break chocolate into pieces and melt them in the bowl. Keep stirring the chocolate mixture. Make sure that there is no water or steam coming into contact with your chocolate, if not the chocolate will seize. Once most of the chocolate has melted, remove bowl from heat and continue stirring to melt the rest of the chocolate.
5. Add the granola, dried cranberries and candy cane pieces into the chocolate. Mix well. The chocolate should just coat the crumbs. Too little chocolate and the wreath won’t hold together; too much chocolate and you won’t get as much bite from the granola.
6. Lay baking paper on a baking tray. Pile 2 tablespoons of chocolate mixture and form a wreath by creating a hole with your hands. You can make a bigger- or smaller-sized wreath as required. Try not to make it too big so your guests won’t have trouble taking a bite out of it. Sprinkle desiccated coconut on the wreaths. Place them in a fridge to harden for 1 hour.