Three homemade chocolates

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   For the ginger-lemon chocolate, wash the lime hot and dab dry. Peel off the zest in thin strips with a zest ripper. In a small saucepan, bring 1 tablespoon of water and sugar to the boil. Add the lime zest, bring to the boil, remove and drain well.

2. 2

   Chop the ginger roughly.

3. 3

   Chop the couverture and melt in a hot water bath, except for 4 tablespoons. Remove the liquid chocolate coating from the water bath. Add the remaining chocolate coating and melt while stirring. Pour the couverture into a flat mould lined with cling film (approx. 15 x 20 cm).

4. 4

   Spread lime zest and ginger on top, press in lightly. Place in a cool place for 1 hour to set.

5. 5

   For the Candy Swirl Chocolate, chop the chocolate coating and, except for 4 tbsp, melt in a hot water bath. Remove the liquid chocolate coating from the water bath. Add the rest of the couverture and melt while stirring. Remove half of the couverture and colour it pink with 1-2 knife points of food colouring.

6. 6

   Pour the white and pink chocolate coating into a flat mould (approx. 15 x 20 cm) lined with cling film and spoon it out with a spoon handle. Roughly chop the candy canes. Spread over the chocolate coating and press in lightly.

7. 7

   Cool for 1 hour to set.

8. 8

   For the Marshmallow Star Bar, roll out marshmallows as thin as possible with the dough roller. Cut out stars with a star cutter (approx. 4 cm Ø).

9. 9

   Chop the couverture and melt in a hot water bath, except for 4 tablespoons. Remove the liquid chocolate coating from the water bath. Add the remaining chocolate coating and melt while stirring. Pour the couverture into a flat mould lined with cling film (approx. 15 x 20 cm).

10. 10

    Spread marshmallow stars and peanuts on the chocolate coating, press in lightly. Leave to set in a cool place for 1 hour.