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Archive for the ‘Kids Korner’ Category
Handmade Caramels
Wednesday, April 7th, 2010
I have created something new. Inspired by my Mum we have a new Select Your Own Box of Caramels with three different flavours. We make all our caramel by hand and then coat it in rich Belgian chocolate. Choose pure caramels coated in milk chocolate, dark chocolate coated crystalised ginger caramels or toasted almond caramels in milk chocolate. I know I make them myself but I think they are pretty good and people who have tried them so far agree. They are as soft as I can make them whilst still being able to dip them by hand and only the best ingredients go into them.
White Hot Chocolate with Cardamom
Monday, February 22nd, 2010This recipe makes enough for 4 mugs. 1 litre milk. 200g white chocolate buttons. A little water. 4 teaspoons cornflour. 8 cardamom pods crushed.
Dissolve the cornflour in a little water, add everything except the chocolate into a pan and bring gently to a boil whisking regularly. Take off the heat and stir in the chocolate. Allow to cool, then strain through a sieve to take out the cardamom. Put in the fridge and heat as required. This recipe is very rich so you may prefer to serve it in smaller quantities?!
Toffee and Caramels
Tuesday, February 2nd, 2010
I have been practicing my toffee and caramel making skills, which I have not found particularly easy! I have burnt quite a few and made brittle when I didn’t mean to. However, you’ll be relieved to know that I think I’ve “cracked” it and the first milk chocolate coated caramels to be tested on the public will be this Thursday when I host another chocolate party. If it meets with approval they should be on sale soon. Please let me know if you would be interested in toffee or caramels at info@hotchocolates.biz
Easy Chocolate Truffles
Tuesday, October 27th, 2009
This is a very simple recipe which kids will love to get involved in. Just make sure they are not responsible for pouring the hot cream on to the chocolate!
For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat
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Winter Hot Chocolate
Sunday, October 11th, 2009
One of my favourite recipes for Christmas is this easy to make hot chocolate which can be kept up to 3 days in the fridge and serves 6. Pour 1 litre of milk, 250ml double cream and 100g Hot Chocolates Sao Thome chocolate into a pan and heat gently to a simmer stirring constantly with a balloon whisk. (more…)
Milk Hot Chocolate
Thursday, July 30th, 2009This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g milk chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and time will stand still!
White Hot Chocolate
Thursday, July 30th, 2009
This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g white chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and dip strawberries into the chocolate – absolutely gorgeous!
Chocolate Shortbread Cookies
Thursday, July 30th, 2009
This is exactly the same recipe as the Chocolate Chip Shortbread only this time we use cocoa to flavour the shortbread and some nuts instead of chocolate chips. You will need 225g butter/marg, people often say you must use butter in shortbread but I use an olive oil based marg which I think does just as well. Beat the marg with 115g icing sugar until creamy and pale. Add 225g sifted plain flour, 60g Hot Chocolates Extra Brute Cocoa and 60g cornflour. Blend together until well mixed and add 115g your choice of unsalted nuts, I like macademia nuts. (more…)
