I like to think this is a recipe Willy Wonka would like. I recently gave a batch of this to a friend on her birthday and she said its like fireworks in her mouth. I think thats a pretty good quality in a chocolate! This is a fun chocolate recipe that kids and adults alike will love.
This makes enough for 1 slab which when broken up will make about 3 small gift bags. I used an own brand swiss chocolate from my local supermarket which has worked really well. The freeze dried strawberries are a lot more easy to get hold than I thought they would be – you find them in nearly all supermarkets now.
Ingredients
– 120g milk chocolate
– 40g white chocolate
– Popping candy (approx. 1 tbsp to sprinkle)
– Freese dried strawberries (approx. 1 tbsp to sprinkle)
– 1 tsp coconut oil
– Stardust (from Waitrose, optional!)
Start by melting your milk chocolate in a pyrex bowl over a saucepan of simmering water. Make sure the bowl is not touching the water and as you add the chocolate add half a teaspoon of coconut oil to the bowl. As I mentioned in my Luxury Fruit and Nut post, I can’t remember exactly where this tip came from but someone said this adds a great shine to the chocolate and I’ve done it ever since.
Whilst its melting line a baking tray with cling film. Once the milk chocolate has melted take it off the heat – wipe the bottom of your bowl so the steam on the outside doesn’t drip over your tray whilst pouring in the chocolate. Pour it out onto your tray and slightly smooth out to spread the chocolate evenly.
Then melt your white chocolate with half a tsp of coconut oil. Once melted take it off the heat and take a spoon full of it and slowly pour in one place on the milk chocolate to create a large ‘spot’. Do this a couple of times where you wish. Next you need to make the swirls. I use a skewer – you could use a toothpick or the tip of a knife. Place the point into the chocolate and just move around the chocolate and it will create beautiful swirls.
Once you are happy with your pattern, take the popping candy and sprinkle over the chocolate – I normally do mine in lines so that some of the chocolate stays plain so you get a variety in the pieces when you break up the slab. Then do the same with the dried strawberries.
The next step is completely optional – I recently came across gold and silver stardust in Waitrose! So I added some silver stardust to this batch.
Once you are done, place it in the fridge for a couple of hours until set. When it’s set you can just peel off from the tray and cling film.
Then just chop up your chocolate slab into bite-size pieces and tie up in your cellophane and decorate with ribbon and your gift is ready to give!