Satisfying a chocolate craving

I got my son to help me make chocolate blocks last night while his brother was at soccer.  (Well, I directed and he did the manual work!)

These two had so much fun smashing the biscuits.

He cut some butter to melt

and then came the messy part where they sifted the icing sugar…

After adding some eggs and microwaving it all for a bit, the chocolate mix got poured into a dish to set.

And thee got  to lick out the bowl (which is what the did all this for!)

I’ll type out the recipe when Ican use both hands again.  Everything is slow-going at the moment

A New Addiction

My husband had to go on a business trip to New Zealand this week.  At the airport, he found he had some spare change left over.  When he came home, he presented me with a brown paper bag.  Inside was a huge slab of Whittaker’s chocolate. 

Honestly, I am now totally addicted!  It is milk chocolate that totally melts in your mouth.  So soft and smooth with the yummiest caramel inside.

I made him hide the rest… Told him to hide it well enough so I will at least get some exercise while hunting for it!

Peppermint Crisp Tart

Something completely unrelated to photography, but very good for when you have a down-day.

 When we go visit at friends’, I often make a peppermint crisp tart for dessert.  It is quite popular in South Africa, but the ingredients are not all available here in Australia.  I have improvised to make my own version.

This is my recipe:

600ml thickened cream
1 tin (397g) of caramel
5 bars of peppermint crisp chocolate (65g each) – crumbled
5 ml peppermint essence
20ml caster sugar
2 packets (250g each) of Nice biscuits

Whip the cream until light and fluffy.  Add the rest except the biscuits.  Whip the mixture a little more.
Pack a layer of biscuits in a rectangular dish.  Put a layer of mixture over the biscuits.   Repeat until you don’t have any mixture left. (The cream mixture should make the top layer. 
Crumble the last of the chocolate over the top.  Refrigerate for about 8 hours.

 

You can find a more tradition version at Cooksister.