ScarlettHand-made Chocolates
November 20th 2008 06:00
Hand-made Chocolates
About Hand-made Chocolates
People search the world over for the very best chocolates, but there’s no need. The very best of all are those freshly made at home. Just the thing to serve with the coffee after a very special meal.
INGREDIENTS
Makes 30
75 gm / 3 oz dark chocolate with 70-75% cocoa solids
50gm / 2 oz good-quality milk chocolate
50gm / 2 oz good-quality white chocolate
110 gm / 4 oz whole blanched hazelnuts
200 gm / 7 oz mi-cuit plums or Agen prunes
50gm / 2 oz shredded coconut, as long-thread as possible
1. Preheat the oven to 180ºC / 350ºF. Prepare two 12 hole mini-muffin tins, each lined with 10 mini muffin or sweet paper cases, and a tray lined with baking parchment, plus 10 mini-muffin or sweet paper cases for the mi-cuit plums.
2. Toast the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer so you don’t forget about them.
3. Remove from the oven and allow to cool.
4. Break up the 3 kinds of chocolate into small pieces and melt them separately in heatproof bowls over barely simmering water, making sure the bowls doesn’t touch the water.
5. Remove them from the heat and allow the chocolate to cool.
6. Using a small, sharp knife, carefully remove the stones from 10 of the mi-cuit plums, leaving them whole.
7. Holding each plum in a horizontal position, half-dip them lengthways in the milk chocolate and space them out on the lined tray.
8. Stir the toasted hazelnuts into the plain chocolate and pile them, in approximately heaped teaspoonfuls, into 10 paper cases.
9. Stir the coconut into the white chocolate, divide the mixture into 10, and use 2 forks to roughly shape each one into a ball, then pop into the paper cases.
10. Leave all the chocolates in a cool place to set for an hour or in the fridge if you are in a hurry, in which case they will need at least 30 minutes.
11. When the chocolates set, transfer the mi-cuit plums to the paper cases.
12. Serve a mixture of the chocolates with coffee. They will keep in a polythene container in the fridge for up to a week.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
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