|An unmoulded chocolate with a shamefully scruffy bottom|
So. To make chocolates. You need to buy a flexible silicone chocolate mould. I bought mine from Lakeland Plastics for £5.99, and I got one with a lot of holes in, because then I thought I could make a lot of chocolates at a time (working there on the basis that the more chocolates the better). You can make different chocolates in the same mould and whip it in and out of the fridge, so you don’t need to have a lot of separate ones unless you want different shapes (if you make them all the same shape, you won’t be able to tell which flavours they are unless you do some plain and some milk or attempt marbling or something).
|Try not to be distracted by any shameless black squirrels who come to nibble your nuts (ignore the scruffy garden. Look at the posh fence!)|
Then, you just fill your chocolates with something sweet. So far I have tried caramel and peanut (not together). The recipes are in the book, so I can’t really give you the exact quantities, but basically the peanut filling is peanut butter, a splash of double cream, and some sugar (you make quite small quantities – you only need a bit), and then you melt it together, so you could just have a go and add sugar to taste. For the caramel you could use any toffee sauce recipe (mine just uses cream and sugar) – it is ok for it to be fairly liquid, so you don’t have to mess about with a sugar thermometer. (Note from me: when you are boiling sugar, never stick your thumb in it to test it. You may think, God, no-one would do that, but, I did once and it hurt very much).
|Lady, after I've watched you empty your handbag to find your camera to take a picture of me and get Strepsils, receipts, and a great big cabbage everywhere, I can only say it's a travesty that it was your species that got the opposable thumbs|
Then you remelt the chocolate which is left over (20 second bursts again and keep checking), and cover all the little holes with a layer. Then, leave it all overnight to set properly, and take the little chocolates out of the moulds carefully. Remember to try to share the chocolates with other people and not eat them all on your own in 5 minutes, even though that is what you will want to do. I think they keep for about a week in the fridge, so if you do want to make these for Christmas you will have to do it at the last minute, but that’s fine, it’s not as if you’re going to be busy over Christmas, is it? (Just remember. The more you make yourself, the less probability there is that you’ll be standing in Waterstones at 3:45pm on Christmas Eve looking at that £14.99 hamster calendar, and at least when you’re standing in your kitchen slaving over a hot bowl of chocolate you can have a nice cup of tea. With brandy in it. And you can eat the chocolate with a spoon).