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This chocolate ginger slice is made from a base of condensed milk and chocolate, to which I have added nuts and cookies for texture, candied ginger for spice and dried cherries for something different. Use this recipe as a base and create your own flavour profile. Skip ahead to the recipe for Chocolate Ginger Slice … Continue reading Chocolate Ginger Slice
I have wanted to try tempering using a marble block, and when I got this gold chocolate I thought it would be the best opportunity to do so. The method is quite tedious, and time consuming. And it should be done in cool climatic conditions, and not in the heat of summer! Head straight on … Continue reading Gold Chocolate
This mint rocky road recipe is one you can save for Christmas! I made mine in time for us to enjoy it over December and every bite was full of mint flavour. I made a wreath shape using a silicone Bundt mould, just to make it look pretty. Head straight on to the Recipe For … Continue reading Mint Rocky Road
This chestnut chocolate ganache is perfect for piping, using as a cake frosting, or saving in the fridge for a day you need to add something extra special to a dessert. Skip ahead to the recipe for Chestnut Chocolate Ganache Chestnuts and memories I have distinct memories of standing on the burrs from a chestnut … Continue reading Chestnut Chocolate Ganache
This marshmallow fluff has so many potential uses. And can be made in small batches. My aim was to make a s'more like biscuit. I have yet to decide what to call these, so suggestions are welcome. Skip ahead to the recipe for Marshmallow Fluff From plant to machine The first marshmallows were exactly what … Continue reading Marshmallow Fluff
I used a bain marie to temper my ruby chocolate. It is important to keep your water just simmering. And you need to make sure that neither water nor steam gets into the chocolate. This will cause your chocolate to seize, rendering it unusable. Head straight on to the Recipe For ♥ Ruby Chocolate ♥ … Continue reading Ruby Chocolate
I have decided to try three new methods of chocolate tempering for three different types of chocolate. This oil tempered chocolate uses 80% dark chocolate, and a neutral oil. Head straight on to the Recipe For ♥ Oil Tempered Chocolate ♥ Why temper with oil? For many a home cook, the exacting temperatures required to … Continue reading Oil Tempered Chocolate
Sheree made these last October and as soon as I saw her recipe I knew I had to make them. I adapted the recipe slightly, and the result is a bitter chocolate fudge that is really good. Especially if you do not like your treats too sweet. If you prefer a sweeter fudge I would … Continue reading Bitter Chocolate Fudge
With just three ingredients, all easy to find, you can make this Easter Egg Toffee treat. We are having a family brunch and small blocks of these will dot the table to be eaten whenever someone feels like they need something sweet. Head straight on to the Recipe For ♥ Easter Egg Toffee ♥ I … Continue reading Easter Egg Toffee
These sour gummy sweets do not keep well so I suggest making them a day or two before you want to use them. I made nice large ones as a treat but it you have a smaller silicone mould you can reduce the size and use them to decorate cupcakes, or serve for a children's … Continue reading Sour Gummy Sweets
Dave does not like the texture of peanut butter despite liking peanuts. This means I could have enjoyed the entire batch of peanut butter fudge. But being a sharing and caring person I gifted half of what I made to a friend. Head straight on to the Recipe For ♥ Peanut Butter Fudge ♥ I … Continue reading Peanut Butter Fudge
These chocolate fudge truffles are flavoured with whisky. This is our favourite after work drink but when I bought a bottle that Dave did not like I had to find an alternative use for it. Adding it to chocolate seemed like a great idea. And it was! If you are not a whisky fan, substitute … Continue reading Chocolate Fudge Truffles
I am in desperate need of corduroy pants for our winter trip to Croatia. I am hoping against all hope that we get there this year. But just in case we don't, I am creating Croatian inspired recipes. These choc nut bars are pastries typical to the country. Skip ahead to the recipe for Choc … Continue reading Choc Nut Bars
I think lockdown is making everyone a little bit more tense that usual and our tempers a bit frayed. I know this was the case for me when I was at the Mall. To make me smile when I got home I made fizzy sherbet. This reminds me of my childhood and always lifts my … Continue reading Fizzy Sherbet
This recipe for pistachio halva uses only four ingredients and is the simplest I have tested. It has taken me years to find a recipe that works, and that tastes authentic in my opinion. Head straight on to the Recipe For ♥ Pistachio Halva ♥ I have zero common sense, which is not usually an … Continue reading Pistachio Halva
Even though I have made honeycomb already, I wanted to perfect a reduced sugar recipe. And this one for cinder toffee is it. I have made it successfully with both agave syrup and date syrup, and coated in chocolate they are sublime. Head straight on to the Recipe For ♥ Cinder Toffee ♥ For quite … Continue reading Cinder Toffee | Honeycomb Made With Date Syrup
These fruit and nut truffles were made all the better as they made use of my own dried apricots. Dave managed to devour them all before I could get enough photographs, they were that good. Head straight on to the Recipe For Fruit And Nut Truffles ♥ I have always kept my handbag in the … Continue reading Fruit And Nut Truffles
Time is still not on my side, and I am trying to have as many simple recipes made and blogged until I catch up. This fridge tart is one of them. It is really a doddle to make and is divine to eat. A recipe I urge you to make when you need to serve … Continue reading Fridge Tart
Sweetie Pies are all about childhood memories. The sweet marshmallow is toned down by the thick crunchy biscuit and the dark chocolate surrounds. Skip ahead to the recipe for Sweetie Pies I cannot state that all of my memories of high school are good ones. However, my philosophy in life is to always focus on … Continue reading Sweetie Pies
I was inspired to make these chocolate caramels as party favours. The effort to reward ratio is excellent. You can make these well in advance and they keep really well. That is, if you can resist the temptation to eat them before you wrap them. Skip ahead to the recipe for Chocolate Caramels I am … Continue reading Chocolate Caramels