Whether you want to fill and Easter egg or a pretty box with chocolates, you will find that these recipes are far easier than you ever believed possible.
Orange Chocolates
Ingredients
16oz (455g) high quality semi sweet (plain) or sweet (milk) chocolate
8oz (225g) honey
12oz (340g) finely chopped or minced orange peel
4oz (95g) chocolate and hazelnut spread
3/4oz (22g) orange zest
12oz (340g) semi sweet or sweet chocolate for dipping
Method
1. Melt the chocolate (see Techniques) and warm the honey separately.
2. Stir the orange peel and chocolate and hazelnut spread into the melted chocolate, then mix in the orange zest and honey.
3. Line a baking tray with non-stick paper, then pour in the mixture. Roughen the surface with a fork and leave to set for 24 hours.
4. When it is set, cut it into different shapes. You can cut it into thin sticks or use small cutters to make crescents, hearts, ovals, etc.
5. Melt the chocolate for dipping then dip each candy into it using a fork. Leave to set on non-stick paper.
6. You can decorate them with small pieces of crystallised orange peel or piped chocolate.
Liqueur Chocolates
For this recipe you need small candy or chocolate moulds.
Ingredients
16oz (455g) sugar
8 tbs water
Liqueurs of your choice, e.g. Cointreau, Kirsch, Grand Marnier
Method
1. Put the sugar and water into a pan and boil until it reaches a temperature of 225 deg F (107 deg C). Use a sugar thermometer to measure this.
2. Immediately pour the syrup in to air tight jars which should be sealed quickly to prevent the mixture crystallising.
3. Doing just one jar at a time and working quickly, open a jar, pour in the 2 tbs of the liqueur you are using. Seal immediately. Shake the jars gently to mix the liqueur with the syrup.
4. Coat the moulds with melted chocolate (use the same method as making Easter eggs), allow to set.
5. Carefully fill the chocolate cases, while they are still in their moulds, with liqueur flavoured syrup. Leave about an 1/8 inch clear at the top. Allow the syrup to set, about 24 hours.
6. Using melted chocolate, fill up the 1/8 inch above the liqueur filling with piped chocolate (use a piping bag and fine nozzle). Use a palatte knife over the soft chocolate to flatten and seal.
Mint Crisps
Although this recipe uses peppermint, for other flavours of crisps you could substitute coffee (mix 1 tsp of instant coffee and a little water to a stiff paste), or grated rind of one orange or 2tbs of chopped preserved ginger.
Ingredients
8oz (255g) high quality semi sweet (plain) or sweet (milk) chocolate
4oz (115g) brown sugar
2 tsp peppermint oil
Method
1. Melt the chocolate (see Techniques). When it is melted, stir in the brown sugar making sure it well mixed.
2. Stir in the peppermint oil, again making sure it is well mixed.
3. Allow the mixture to cool a little then spread it on non-stick paper and leave it until it is nearly set.
4. When it is set, cut it into different shapes. You can cut it into thin sticks or use small cutters to make crescents, hearts, ovals, etc.
5. Cut out shapes using various shaped cutters. You can also cut it into small squares or sticks. You can remelt any remnants and then follow steps 3 to 5 again.
6. If you prefer, instead of spreading it on paper than cutting out shapes, you can pour the warm chocolate and peppermint mixture into shallow moulds, then allow to set before turning out.
Springtime Chocolates
Ingredients
16oz (455g) white chocolate
Food colourings, springtime colours like pale yellow, pink and green
Method
1. Melt the chocolate (see Techniques) then divide it in separate bowls. Mix one different colouring into the chocolate in each bowl, making sure that the colour is even throughout the chocolate.
2. Prepare small candy moulds (see Easter eggs for the method). Pour one coloured chocolate into each mould, filling it to about one third its depth. Then fill each mould by another third with a different colour, then fill the mould with a third colour. Leave to set.
Pistachio Fudge
Ingredients
1 cup + 1tbs (9oz/250g) sugar
13oz (375g) can of sweetened condensed milk
1/4 cup (2oz/50g) unsalted butter
1 tsp vanilla essence
4oz (115g) semi-sweet (plain) chocolate, grated
3/4 cup (30z/75g) chopped pistachios (or nuts of your choice)
Method
1. Grease a square of oblong cake pan and line with non-stick paper.
2. Place the sugar, condensed milk and butter into a saucepan and heat gently. Stir until the sugar dissolves and the ingredients are well combined and smooth.
3. Bring the mixture to the boil, stirring from time to time, until the temperature of 240 deg F (116 deg C) is reached. Either use a sugar thermometer or test the mixture by placing a teaspoonful in a cup of iced water. It should form a soft ball.
4. When the soft ball stage has been reached, remove from the heat and add the nuts, chocolate and vanilla extract. Beat until all the ingredients are thoroughly mixed and smooth.
5. Pour it into the cake pan and smooth the top. When it is almost set, mark it out into small squares. When it is completely set, cut into the marked squares.
Tags: candies | chocolate | chocolates | crisps | Easter | fudge | liqueur | mint | orange | pistachio | recipes | springtime
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