Chocolate bark
Melt 200 g dark, milk or white chocolate in a double-boiler or bain-marie (don’t let the top bowl touch the simmering water!), then pour onto silicone baking paper. Top with mini white marshmallows, toasted coconut flakes, caramel popcorn and crushed sugared almonds. Chill to set and break into shards to wrap.
Chocolate truffles
Melt 300 g 60% dark chocolate in a double-boiler, then stir through 6 T heated cream until well combined. Allow the mixture to cool to room temperature. Beat 150 g butter until pale and doubled in volume, then gradually pour in the melted chocolate, stirring until everything is incorporated. Add 3 T rum if you like, then chill the mixture until firm. Scoop out rounds of the mixture using a melon baller or teaspoon, then roll in a mixture of cocoa powder and icing sugar, chopped pistachios, or dessicated coconut. Store in an airtight container until you’re ready to put them in a gift box.
Artisanal chocolates
There’s no shame in giving shop-bought choccies. Especially if they’re locally manufactured, bean-to-bar artisanal chocolate in delicious flavours such as orange peel and vanilla, lime and ginger, and cinnamon and chilli, and wrapped in the most gorgeous packaging you’ve ever seen. We’re talking about De Villiers Artisan Chocolate – available in single origin tasting packs. They’re guaranteed to earn you serious cred from your foodie friends.
For more fab gift-worthy chocolates made using 100% UTZ certified sustainable cocoa, visit Woolworths online here.
Comments