CHOCOLATE

on

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Chocolate coins


“Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped ”

MAKES 16-24

COOKS IN 20 MINUTES 

Ingredients

  • 300 g white, milk or dark (70%) chocolate
  • optional: edible gold or silver leaves, spray or glitter dust , to decorate

FLAVOURING IDEAS

  • pistachios & honey
  • dried cranberries and clementine zest
  • freeze-dried raspberries and black pepper
  • flaked sea salt
  • roasted peanuts and honeycomb
  • chilli and lime zest
  • stem ginger and clementine zest


Method

  1. Quarter-fill a medium saucepan with water and place over a medium heat.
  2. Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
  3. Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
  4. If using added flavours, finely chop and sprinkle them over the top.
  5. Pop the tin in the fridge for 4 hours for the chocolate to set.
  6. Remove the tray and bang the underside to let the coins fall out.
  7. Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.

And as always have a chilled day from the Viking

Comments

Post a Comment