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Unusual recipes

Chocolate coins

Chocolate coins


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Makes 16-24

Cooks In20 minutes plus setting

DifficultySuper easy

Nutrition per serving
  • Calories 112 6%

  • Fat 7.7g 11%

  • Saturates 4.6g 23%

  • Sugars 8.1g 9%

  • Salt 0g 0%

  • Protein 1.7g 3%

  • Carbs 8.5g 3%

  • Fibre 1.1g -

Of an adult's reference intake

Ingredients

  • 300 g white, milk or dark (70%) chocolate
  • optional: edible gold or silver leaves, spray or glitter dust , to decorate
  • FLAVOURING IDEAS
  • pistachios & honey
  • dried cranberries and clementine zest
  • freeze-dried raspberries and black pepper
  • flaked sea salt
  • roasted peanuts and honeycomb
  • chilli and lime zest
  • stem ginger and clementine zest

Recipe From

Jamie Magazine

By Emily Ezekiel

Method

  1. Quarter-fill a medium saucepan with water and place over a medium heat.
  2. Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
  3. Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
  4. If using added flavours, finely chop and sprinkle them over the top.
  5. Pop the tin in the fridge for 4 hours for the chocolate to set.
  6. Remove the tray and bang the underside to let the coins fall out.
  7. Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.


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