| Making your
own sweets is actually quite fun - children have
a great time with this too. They are also nice
gifts if placed in a pretty box or packet.
Mixed
Chocolates
Ingredients:
Plain
Chocolate (Green and Black's Maya Gold is lovely
for these - it's orange spiciness is perfect for
this time of year - not the cheapest chocolate
but it goes a long way when making your own
choccies).
Any
or all of the following:
Nuts
of your choice (hazel, walnut, pecan, almond,
brazil)
Marzipan
Dates
Dessicated
coconut
Cocoa
Icing
sugar
Crystalised
angelica
Glace
cherries
Flaked
almonds
It's
very simple! Melt the chocolate and then dip
things in it - nuts, marzipan balls, dates - and
then place them on a sheet of grease-proof paper
to set. Decorate with angelica, glace cherries
(can be made to look like holly) and flaked
almonds before the chocolate sets and then you
can sprinkle with cocoa, coconut or icing sugar.
Dates
can be destoned and stuffed with marzipan for a
non-chocolate treat.
Place
in petit four cases and enjoy!
Chocolate
Rum Truffles
Ingredients:
Some
left over cake, crumbled - about 2 cups
2
tablespoons of Apricot jam
2
tablespoons of rum (or rum flavouring)
1
teaspoon of cocoa
50g./2oz
(half a large bar) of plain chocolate, melted
Coating
of choice - cocoa, chopped nuts, coconut etc.
Mix
everything together and then squeeze into balls
(about 5 cm. diameter) and roll in the coating.
Place in petit four cases.
Little
Chocolate logs
1
chocolate cake prepared in a large square tin so
it will not be too deep (see our recipe)
marzipan
plain
chocolate
icing
sugar for dusting
glace
cherries and crystallised angelica for decoration
or children might prefer chocolate beans or other
sweets
Cut
the cake into small rectangles ( 10 cm. X 4 cm.
and 2 or 3 cm. deep). Cut thin pieces of marzipan
and place on top of the cakes. Pour melted
chocolate over the top of each log, decorate to
your hearts content and then dust with the icing
sugar (snow!).
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