23 April, 2011

EASTER

A VERY LATE CHOCOLATE RECIPE FOR EASTER

BELGIAN CHOCOLATE SLAB WITH HAZELNUTS

GENTLY HEAT 500 GRAMS OF BECCOLADE OR OTHER GOOD CHOCOLATE OVER A DOUBLE BOILER UNTIL MELTED.
ROAST HALF A CUP OF HAZELNUT'S FOR 10 MINUTES TO BRING OUT FLAVOUR.
ROLL NUTS AROUND ON TRAY TO PEEL AND THEN CHOP.
COVER OVEN TRAY WITH CLING FILM AND POUR OVER CHOCOLATE AND SCATTER WITH THE HAZELNUTS.
CHILL UNTIL SET AND BREAK INTO BITE SIZE PIECES.








Posted by Picasa

No comments:

Post a Comment