So, I find working with chocolate a bit scary, knowing how to temper it etc… You gotta challenge yourself, on that basis – I tried my hand at it. Turns out is a lot of fun and not as scary as i first thought. let’s face it you are on to a winner, making chocolates is probably one of the only things you create in the kitchen that will always turn out nice!! I don’t do things by halves, I have brought, boxes, foil wrappers, the works!! I am no chocolatier so this may be a bit basic for some and none of your weights don’t have to be precise either! Am I selling this 😂give them a go!
400g good quality 70 % dark chocolate
Crumbled up Home made honeycomb:
Summer fruits ganache
Handful of dry Roasted peanuts
Grab some moulds of your choice – I prefer silicone.
Put a tiny bit of the crumbled up topping of each flavour into the bottom of the mould eg, little bits of honeycomb etc ..
Melt the chocolate and spoon a big blob into each hole – use a pastry brush to spread evenly to make the shell. Put in the fridge for 10 mins
Once set put your fillings in to piping bags and pipe in to the shells.
Use some more of the chocolate to blob on top of each one to form the bottom of the chocolate. Use a dough scraper to level
Put in the fridge for an hour. Once set, pop out mould and either eat or gift or both!!
For the fillings
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
Add the sugar and syrup together in a pan heat with a thermometer until it’s reached 140 degrees centigrade. Then quickly add the bicarbonate of soda. Stir well and pour in to a greased tin to set for 2 hours
Peanut butter ganache – a tablespoon of crunchy peanut butter 3 tablespoons of double cream which has been heated for 1 min in the microwave – combine the 2 and leave
salted caramel – search my blog for recipe
Summer fruits ganache – 250g frozen summer fruits, 1 tablespoon sugar. Place them both in a saucepan until the fruits have thickened and coat the back of a spoon. Add 75g heated double cream – combine and leave
Crushed up mini Oreos