For the white chocolates
- 150g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 1 tbsp dried raspberry flakes
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 8 toasted almonds, halved
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 8 pecan halves
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 8 pinches cocoa, for dusting
For the dark chocolates
- 150g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 1 tbsp candied peel
- 1 tbsp dried cranberries or raisins
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 8 sugared cashews
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
Roughly chop the chocolate on chopping boards with a large sharp knife – chopping rather than breaking it into squares will help it to melt nice and quickly. Get someone to help if necessary. Line 2 baking trays with baking paper.
Put 2 heatproof mixing bowls over pans half-filled with water – make sure that the base of the bowls doesn’t touch the water. Add the chocolate, then leave to melt over a gentle heat. Once it starts to melt round the edges of the bowl, stir gently just once or twice, then leave to melt again. Remove from the heat.
Take care, as the bowls will be hot. Using a teaspoon, spoon the melted chocolates onto the paper in round shapes as evenly sized as possible – you need 16 of each type of chocolate. Leave a teaspoon of the white chocolate in the basin for later.
To decorate the white chocolates, chop the raspberry flakes, then scatter on half the rounds and top with 2 almond halves. Put a pecan on the rest, then swirl over a little of the chocolate left in the bowl. Sprinkle with cocoa.
To make the dark chocolates, scatter half the rounds with the candied peel and the other half with the chopped cranberries and sugared cashews. Or try a combination of them all.
Leave the chocolates to set and harden for about 3 hours (the dark chocolate will set before the white), then pack carefully into a box. They will keep for a week.
Other flavours to tryChopped crystalised ginger; hazelnut & raisin; crushed extra strong mints; chopped fudge; broken peanut brittle; chocolate-covered nuts; colourful sweets like Smarties; dried strawberry & blackcurrant flakes.
A few golden rulesBe strict with food hygiene. Get children to wash their hands before cooking and during preparation. Discourage children from eating the chocolate from the bowls or licking their fingers until the chocolates are made – however tempting! Never leave children unsupervised, particularly during preparations with sharp knives, graters, boiling water and hot pans.