Chocolate Dynamite

17 Dec

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The perfect Christmas gift for anyone with a sweet tooth, think Hotel Chocolat slab but on a student budget.

It isn’t the cheapest recipe in the world, but cut up into pieces and packaged nicely it would make lovely Christmas presents which would cost far less than anything equivalent from a shop! I haven’t done a cost or how many this serves because obviously the cost depends on which fillings you want to use, and in my family this would probably serve one! I would definitely recommend using Tesco Value chocolate for this though – it’s only 30p per 100g bar, and once you’ve melted it and covered it in fruit and nuts it tastes just as luxurious as a high-end chocolate bar.

For this recipe you can play around with the ingredients to your heart’s content and it will still taste amazing. Freeze dried raspberries, almonds, toasted pecans, and various other toppings can be used in this, either instead of, or as well as, the ingredients I’ve used. I used a mixture of dark and milk chocolate to stop it being too sweet but also good for people who don’t like dark chocolate, but obviously you can change that around with that as you wish. The white chocolate isn’t essential if you don’t like it, but it does give a lovely Christmassy touch.

Tip: if you don’t like, or are allergic to, nuts then obviously you’ll need to leave them out of this recipe, in which case I would recommend adding another fruit as well as the cranberries, such as freeze dried raspberries, and maybe adding an extra crunchie bar to give a little extra crunch.

Ingredients:

  • 600g milk/dark chocolate
  • 100g white chocolate
  • 4 crunchie bars
  • 25 pistachio nuts
  • 25g dried cranberries
  • 1 tsp popping candy

Method:

1) Break the milk/dark chocolate into pieces and melt in a bowl over a saucepan of simmering water.

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2) Whilst the chocolate is melting cover a baking tray with clingfilm.

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3) Chop the crunchies into small pieces and add to the melted chocolate.

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4) Pour the chocolate mixture onto the baking tray, making sure to spread it reasonably evenly.

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5) Chop the pistachios and add evenly to the chocolate.

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6) Add the dried cranberries and sprinkle popping candy over the top. If you wanted to, you could also make several small slabs instead of making one big one and breaking it into pieces.

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7) Melt the white chocolate and drizzle over the top. On my second attempt at this recipe I realised that it would probably work best to pipe the white chocolate on – I did this by putting it in a sandwich bag and cutting off the corner to make a small hole.

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8) Put in the fridge to set. It should take a couple of hours to harden completely.

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9) If you’ve made a big slab chop into pieces and wrap up for presents in cellophane with ribbon, or just eat it!

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