Gin and chocolate what could possibly go wrong?? I was invited to a Gin talk and chocolate truffle making night at my friends place “The Cocoa Bean” in Hawkshead. The cocoa bean is a chocolate shop where you can make your own too, whether you’re 5 or 85.Continue reading “Gin and truffle making”
Preheat oven to 160°
Place flour, icing sugar, cocoa and butter into a food processor (or rub in by hand) and pulse until breadcrumbed. Add vanilla paste and eggs and pulse until a dough forms. Press into a lined 18cm square tin.
Prick with a fork over the base, then bake for 20 mins or until firm. Take out the oven and increase the temperature to 190°.
To make the topping
Place cream and orange zest in a pan and bring to boil, turn off and leave to infuse.
Place sugar, glucose and 60ml water into a pan. Gently heat and leave to boil until caramel is golden. When golden, take off the heat, add cream, honey and butter. Stir well and then add the almonds, cherries and mixed peel.
Tip onto shortbread, spread mixture and then place in the oven for 15 mins.
Leave to cool then cut up and enjoy with a cuppa!
These bars are very quick to make and give my famous brownies a run for their money!!
Line with baking parchment a 10×7″ baking tin.
Melt 100g butter and place in a large bowl. Add 3 tbsp cocoa powder, 4 tbsp golden syrup, 25g soft brown sugar and stir well.
In a large bag, place 200g digestive biscuits and 8 crunchie bars. Bash with a rolling pin and crush. Add to the butter mix and stir well till all the biscuit mix is well coated.
Tip into tin and press down well.
In a bowl over simmering water, melt 400g milk chocolate. Once melted cover the slice. Place in fridge till set. Cut into 24 pieces. Enjoy x