Syanne’s shares her Easter treat…
• 300g of your favourite chocolate – feel free to use more than one, swirling dark and white
chocolate makes for a beautiful effect.
• 1 Cup of assorted toppings – could be anything from mini eggs, sprinkles, smarties, nuts, dried
fruits, coconut flakes, marshmallows, meringue, candy flowers or even more chocolate.
1. Line a tray with parchment or grease-proof paper and have all your toppings ready.
2. Place a heatproof bowl over a saucepan with a little water in the bottom. The bowl shouldn’t
touch the water and should fit snuggly with no gaps. Place on the stove and bring the water to
a gentle simmer to create a double boiler.
3. Break up your chocolate and add to the bowl. Stir gently until completely melted and you can
no longer see any lumps. Make sure not to overheat the chocolate or it can seize up!
4. Carefully remove the bowl from the pan, wiping away any condemnation from the bottom.
Pour the melted chocolate on to your parchment paper and spread out evenly. You can make it
as thick or as thin as you like, but remember the thinner it is, the more delicate it will be.
5. While the chocolate is still soft, add your toppings. There’s no right or wrong way to this
step, so get creative! Evenly distribute your toppings or add different ones to specific places,
just make sure to slightly press any large pieces so they stick in the chocolate.
6. If you are swirling chocolate, make sure you melt your swirling chocolate in a separate
bowl and then, using a spoon, add a few drops to your poured chocolate. Swirl patterns with
a toothpick or edge of a knife.
7. Once you’re finished decorating your chocolate, refrigerate for at least 1 hour to cool.
Once completely set, break up in to rough shards. Package in cellophane gift bags or store
in an airtight container for up to two weeks.
Thank you Syanne!