Preheat the oven to 180C/Gas4; grease a 20 x 2.5 cm cake tin; line the base and side with rice paper
Melt the chocolate in the microwave in 30 second bursts; grind the cinnamon, cloves and peppercorns until powdered and stir into the chocolate with the nutmeg
Place the sugar and honey in a pan and stir slowly to the boil, then boil for 30 seconds, stirring; remove from the heat and mix in the nuts, flour, candied fruit and chocolate; press the mixture into the cake tin, flatten with the back of a wet spoon and bake for 30 minutes
Cool in the tin for 5 minutes, then remove tin, leaving the rice paper on the panforte; cool on a wire and dust with icing sugar
Servings 0