Chocolate is not just for Valentine’s Day!
|Salted White Chocolate with Rosemary|
If you’re fed up with the annual assortment of heart shaped, red foiled confectionery that the retailers have to offer at this time of year. Or bored with yet another variety of mini eggs, why not spend a little time and not much effort making some gorgeous and original chocolate of your own?
With the latest fad for block chocolate, now’s the time to get right on trend with your own version!
Melt down your favourite milk, dark or white chocolate and add ingredients of your choice to make a truly unique after dinner treat.
All you need is 250g of chocolate and 30g softened unsalted butter. Melt the chocolate in a bowl over a pan of simmering water, stir in the butter then add your own flavourings. Pour into a greased and lined loaf tin and refrigerate. When cold, break up into chunks. For thinner shards you can pour the mixture onto a tray lined with greaseproof paper and smooth out with a palate knife into a thin layer.
Inspired by Niki Segnit and The Flavour Thesaurus, here are some combos to get your imagination and taste buds flowing!
1 tsp of salt flakes with 2 tsp finely chopped dried rosemary
2 tsp dried lavender finely chopped with 2 tsp vanilla extract
3 tsp stem ginger in syrup finely chopped, 3 tsp golden syrup, with 3 tsp crushed fennel seeds
30g of chopped sour cherries and 2 tsps ground cinnamon
30g of chopped dried apricots with 1 tsp cumin
30g of almond flakes and 1 tablespoon amaretto
Happy experimenting, even happier eating!
Christine runs the Dishy Cookery School in Surrey - for more information, details on courses and about the school, visit the website here.