For the candied fruit we sliced an orange, a lemon and a mandarin. We boiled them in water for 15 minutes, drained them and boiled them again for another 15 minutes. We then boiled them in sirup ( 200gr sugar and 200 ml water) and let them simmer for 45 minutes. We drained them again, put them on a rack and let them dry overnight.
For the chocolate coated candied melt 100 gr chocolate with 100 ml double cream (either over a very low heat or on the microwave). Dip the candied fruit into the chocolate and leave them over a rack (preferably in the fridge) until the chocolate hardens.
For the coconut truffles melt chocolate and cream as above and wait until the mixture gets cold. With two spoons make little kernels of chocolate. Put some dessicated coconut on a plate and drop the kernels on top of the coconut turning them so that they get evenly coated.
