2010 Newsletter Recipes
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Heart Rings |
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Method:Place two plastic shaped heart cookie cutters, one inside the other onto a transfer sheet. Pour chocolate between to two hearts. Place into freezer to set. Once set remove from freezer pull off the transfer sheet and remove the cookie cutters. (Cookie cutter are available from the Chocolate Den in a set of 6 for R30.) |
Chocolate Valentine Hearts |
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Chocolate Hearts with Nuts and Cherries |
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Method:Place a heart shaped cutter onto a structure sheet or onto a piece of plastic if not available. Pour melted chocolate into the cookie cutter. Decorate with nuts and cherries and drizzle with different coloured chocolate on top. Set in freezer. Once set and out of the freezer package into a cellophane packet. |
More Chocolate Heart Ring ideas |
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Hollow Chocolate Heart with Roses |
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Method:Fill chocolate mould to the top with chocolate and place in the freezer. The chocolate will start to set from the outside edges moving towards the centre of the mould. After about three minutes you will find that your chocolate has set around the sides of the mould and is about 1.5cm thick. Remove the mould from the freezer, pour the melted chocolate back into your bowl and then place the mould back into the freezer to set.Once set, remove from freezer and unmould. Place a surprise inside the hollow heart chocolate. Stick the heart onto a small cake board using melted chocolate. Decorate with roses and leaves. Package in the half cube box. |
Chocolate Box Filled with Chocolate Hearts |
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Method:To make the lid, line the inside of your mould with a chocolate transfer. Pour half a centimetre of chocolate into the mould. Set in the freezer. When set remove from freezer and unmould. Pull the plastic of the transfer off the lid, leaving the print behind on the chocolate.To make the box, fill the chocolate mould to the top with chocolate and place in the freezer. The chocolate will start to set from the outside edges moving towards the centre of the mould. After about three minutes you will find that your chocolate has set around the sides of the mould and is about 1.5cm thick. Remove the mould from the freezer, pour the melted chocolate back into your bowl and then place the mould back into the freezer to set. Once set remove and unmould. Fill the box with solid chocolate hearts. If you want decorate the lid with sugar paste roses and place a rose inside the box amongst the solid chocolate hearts. Package in the half cube box. |
Chocolate Valentine Cards |
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Hearts & Kisses for Valentines Day |
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Ingredients:Chocolate mould PV166 (lips) & CD276 (hearts)Milk chocolate Marshmallow fluff Caramel spread French biscuit Edible crystals Method:Melt your chocolate and then brush your mould with a generous coating of melted chocolate. Allow to set in the freezer for one minute. Once the chocolate is set fill your mould ¾ way up with marshmallow fluff. With a piping bag squeeze a dollop of caramel spread into the middle of the fluff. Mix French Biscuit into the chocolate to a thin porridge consistency. Cover the fluff with your chocolate mixture. Ensure that you fill the shape up to the top but not overflowing. Set in the freezer for 5 minutes. Unmould and lightly sprinkle with edible crystals. |
Valentine Cards |
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Printed Cup Cake Cases |
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We now have printed cupcake cases. If you are baking for valentine’s day we
have a completely new design for cupcake cases. I decorated mine with
strawberry mouse and chocolate hearts. |
Stunning New Moulds |
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Another product that can serve as a mould is the new ice lolly range. There
are 8 different shapes and I just love all of them. I think they are
wonderful for both Valentine’s as well as Easter. I tried them out, made
them hollow and filled them with Astros. |
Brownie Cup Cakes |
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Ingredients:200g dark Chocolate120g butter 11/4 sugar 1 cup flour 1 teaspoon vanilla essence 4 large eggs 120g chocolate chips 200g chopped pecans Method:Melt chocolate and butter together and transfer to a larger bowl. Add the sugar, flour and vanilla and mix well. Add the eggs one at a time and mix well after each addition. Add chocolate chips and pecan nuts. Fill cup cakes ¾ full with batter. Bake for about 20 minutes, until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcake and then decorate.Ingredients for chocolate icing:125g butter50ml cream 250g chocolate Method:Cream butter. Slowly beat the melted chocolate into the butter. Stir in the cream. (Add coloring and flavoring if desired.) Decorate cup cakes by smoothing over the surface or piping on.) |
Valentines' Day Chocolate Heart Strips |
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Single Chocolate Heart in a Box |
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Chocolate Transfer Sheets & Structure Sheets |
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Just arrived is our new shipment of chocolate transfer sheets and structure
sheets. The designs are so beautiful I felt that I just had to help myself
to one of each of the new designs. Also arrived and not a moment too soon
are Valentine’s transfers. We have two designs of sheets with hearts and a
gorgeous one with shinny lips. Also new is 4cm x4cm square transfers for
valentine’s day. They are perfect for after dinner mints, or little gifts
for colleagues and friends. |
Filled Chocolates |
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Method:Brush your mould with a generous coating of chocolate. Place in the freezer to set for a minute. Remove from freezer and spoon or pipe in your filling. Ensure that the filling only goes 2/3 way into your mould. Cover your mould with more chocolate and place back into the freezer to set for a further 4 minutes. (We have a variety of ready made fillings available e.g. Soft caramel, hazelnut praline, chocolate orange, coffee Carmelo, to name a few.) |
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Marshmallow Eggs |
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Method:Place marshmallow whip in microwave for 1 minute and melt to a liquid. |
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| Beat in a mixmaster or with electric handbeaters for 10 minutes |
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| Colour and flavour as desired |
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| Place cornstarch in a tray. Press a mould into the cornstarch to create indentation |
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| Remove mould and pipe marshmallow whip into corn starch |
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| Brush cornstarch over exposed surface |
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| Remove from cornstarch after one hour. Dip into chocolate and
decorate as desired. |
Racing Carrot Cars |
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Mr and Mrs Featherhead |
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Truffle Shells |
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Ingredients:Truffle shells (milk, dark or white) - Chocolate DenMarshmallow Fluff - Chocolate Den OR Soft Caramel Filling - Chocolate Den OR Truffle mixture (learn to make your own in our Truffle Class) Piped daisies for decoration - Chocolate Den Method:Fill your shells with your filling of choice. Decorate with colourful piped daisies. Find a quiet, private space to scoff them all! Just too good to share! |
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Dark Chocolate Liqueur Cups Filled with Cape Velvet and topped up with Cream |
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Fabulous Cake Transfers |
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Fondant Filled Chocs |
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Method:Colour and flavour your fondant ie green/mint or yellow/lemon or pink/strawberry. Brush your mould with chocolate and allow to set in the freezer for one minute. Remove and fill with fondant filling ¾ way up the mould. Cover the filling with chocolate and place back into the freezer to set for a further 3 minutes. Unmould. To wrap in foil, use a matching colour foil to the filling inside the chocolate. Place a piece of foil over the mould, colour of the foil facing down. Push your chocolate back into the mould. Fold the foil over the back of the chocolate. Remove from mould and polish lightly with a soft cloth or tissue to get the foil to shine. |
Turkish Delightfuls |
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Method:Line a baking tin with a structure sheet. |
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| Pour a thin layer of white chocolate over the structure sheet. |
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| Place in freezer for one minute, do not allow it to set firm, it must still be slightly soft. Mix Turkish delight off cuts with brown or dark chocolate. Pour over the white chocolate and place in the freezer to cool. Remove from freezer before set and mark for cutting purposes. Place back into freezer. Remove once set. |
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| Cut into squares along marked lines. Place into cookie cups and
package. |
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Designer Biscuits |
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Ingredients:125g butter125ml castor sugar 5ml vanilla essence 1 egg 500ml cake flour 60ml maizena 5 ml baking powder pinch of salt Method:Preheat oven to 180. Cream butter and castor sugar together until creamy. Beat in vanilla essence and lightly beaten egg.Add cake flour, maizena and baking powder. Mix till a firm dough. Roll out dough on lightly floured surface to 3-4 thickness. Cut out desired shapes and bake till starting to very lightly brown. (+/- 12 minutes) Allow to cool before icing. Make your 'icing' with white chocolate. Colour your melted white chocolate with powder colouring and flavour it with matching flavours. 'Icing' your Biscuits:Divide your icing into small bowls and colour as desired. Pipe the outline of your biscuit using a piping bag. Fill in the area within the piped outline. Add detail by piping on top with additional colours. Decorate with edible glitters, hundreds and thousands, coloured vermicelli, silver balls etc. |
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Fabulous Cakes |
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Layered Chocolate Mint Squares |
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Ingredients:450g dark chocolate220g white chocolate 5 Tsps unsalted butter 1 tin condensed milk Vanilla essence Peppermint essence Green food colouring Method:Melt the white and dark chocolate in seperate bowls. Add four tablespoons of butter to the dark chocolate and one tablespoon butter to the white chocolate. Stir untill the butter is melted and well mixed. Pour 2/3 of the condensed milk into the brown chocolate together with the vanilla essence and mix well. If the chocolate is not smooth and toffee like, then add one tablespoon of milk at a time, mixing well until glossy. Pour half the chocolate mixture into a lined baking tray. Place the balance of the chocolate over warm water to keep it warm. Stir the remaining condensed milk into the white chocolate, together with the colouring and peppermint oil. Once again ensure that the chocolate is glossy. (If not add milk.) Pour the white chocolate over the brown and place in the freezer for 5 minutes. Remove chocolate from freezer and pour balance of brown chocolate over the chocolate in the baking tray. Set in the freezer and then cut into cube shapes and place into chocolate cookie cups. Eat and enjoy! |
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Chocolate Transfers on Chocolate Boxes |
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More Stunning Chocolate Transfer Ideas |
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White Chocolate Mousse |
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| Chocolate Den now stocks the most delicious chocolate mousse. The
mousse comes in three flavours, dark, milk brown and white. They are
easy to make up by simply mixing 80g of mousse powder with 100ml milk. |
Chocolate Truffle Cake |
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Ingredients:75g butter85ml castor sugar 2 eggs 170ml self-raising flour 60ml cocoa powder ½ tsp baking powder 50g ground almonds Truffle Topping:350G dark chocolate100G butter 300ml double heavy cream 75g cake crumbs 3tbls rum Method:Beat together butter and sugar until light and fluffy. Add eggs and beat well. Add sieved flour, baking powder, cocoa and almonds. Pour into greased 8 inch round springform tin and bake for 20-25 minutes at 180C. To make topping heat butter cream and chocolate together in a pot. When melted and blended cool in freezer for half hour. Beat mixture and add cake crumbs and rum. Cool further until quite firm. Pour onto cooled base. Remove from tin and decorate. |
Chocolate Transfer Suckers |
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Method:Cut your transfer in a circle to fit into your round sucker mould. Make sure that the print of the transfer is facing up. Pour your melted chocolate onto the transfer, place in your sucker stick and place into the freezer to set.Remove from the freezer and pull plastic of the transfer off the chocolate. Wrap in ¼ pd packets. (You should get at least 32 suckers out of a sheet.) |
Chocolate Lolly Transfers |
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| Place your wooden stick in the mould... |
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| Pour in your melted chocolate... |
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| And you have a magic chocolate lolly! |
Chocolate Liqueur Cups |
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Fabulous Fantastic Football |
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Football Chocolates |
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Ingredients:Chocolate truffle shell75g Belgium hazelnut paste 250g milk Spanish couveture chocolate discs (you do not need to temper the chocolate for this filling 50g butter Method:Melt chocolate. Mix in softened butter. Add hazelnut paste |
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| Pipe mixture into truffle shells. (Make sure mixture is cool) |
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| Cover hole with a drop of melted chocolate |
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| Wrap balls in soccer foil. (To keep your costs down this mixture can be made using cheaper ingredients but obviously it won’t be as delicious.) |
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Mini Snobbinet Cups |
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Ingredients:125g butter50ml cream 250g white couveture chocolate. Method:Beat the butter slowly. Beat melted chocolate into butter. Stir in warm cream. Separate mixture and flavour half vanilla and the other half strawberry. Add a little pink colouring to the strawberry mix. Using nozzle no.36, fill a piping bag with both the pink and the vanilla mixture and pipe into ready made Belgium chocolate snobbinet cups. Place a rose flavoured Turkish delight onto of your piped chocolate to add to the finish |
Football Cakes |
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Mothers' Day in Chocolate |
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Gorgeous Cup Cakes with Chocolate Glaze and Chocolate Icing |
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Chocolate glaze:20g butter250g chocolate 200g condensed milk 50ml milk Method:Melt chocolate. Add butter and mix until melted. Stir in the condensed milk and blend mixture thoroughly. Add your milk and mix until smooth and glossy.Chocolate icing:125g butter65g fondant 50ml milk 250g chocolate Method:Beat butter. Slowly add fondant and beat it into butter. Beat in melted chocolate. Add the milk. Pipe onto cakes and cupcakes |
Fathers and Football |
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To make the gold bars brush your mould with chocolate and allow it to set.
Spoon or pipe caramel filling into your mould ¾ way up. Top up with more
chocolate and place into the freezer to set for a further three minutes.
Un-mould and wrap with gold foil. |
Soccer for Dessert |
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Individual soccer ball dessert bowls are a great fun idea. Alternatively
make the big soccer ball as a centre piece for dessert filling it with ice
cream, strawberries, cream, custard or any other delicious treat. To finish
off your table decorations you can make individual name place settings by
cute little takkies with a soccer ball stuck on the end of it. Place in the
small quarter pound cellophane packet tying closed with a ribbon and attach
a name tag. |
Let's Play ! |
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We have some beautiful playing card transfers in stock that make the most
fantastic chocolates. They make a great gift and you can package this
together with some gold coins. (The coins in the picture are not made by us,
they are an imported product.) |
Let's Play ! |
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If you have had enough of the soccer theme then try one of these other
fantastic ideas for Father’s day. Use the big alphabet mould. Pipe white
chocolate into your mould. You can pipe dots or stripes, checks, squiggle,
curls or any other desired pattern. Allow to set then pour brown chocolate
on top. To make this chocolate taste more exciting you can mix mint chips,
crunchy, nut nibs etc, into your brown chocolate before pouring it into the
mould |
Amazing Chocolate Transfers |
 
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Incredible Isomalt |
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| Isomalt is the easiest form of boiled sugar to work with. It is in
fact a sweetener and therefore can be eaten by diabetics. You can make
hard candy sweets with it such as humbugs, suckers, or sucking sweets.
It is also great for making decorations for cakes, cupcakes and
biscuits. |
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How to use isomalt:Place isomalt in a small pot on a medium-high heat. Leave to melt, (will take about 4 minutes.) Once melted add colouring and flavouring as desired. These ingredients must be water based. Take melted isomalt and mould or pour onto silver foil as desired. Keep isomalt melted by keeping it on a warm stove. The left over isomalt that you dont use can be stored and used at another date. |
Shoe Festival |
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Ingredients:White chocolate meltedBrown chocolate melted 5 bulldog clips Mould pv183 Method:Cut around your shoe mould leaving a 5cm rim around the mould. Cut out the inside of your shoe,(The place where on an actual shoe you would insert your foot.) Clip the two sides of the shoe together so that it now resembles the actual shape of a shoe. Pour the white chocolate into the heel of the shoe and place in the freezer to set. Remove after 5 minutesAnd spoon enough brown chocolate into the mould to coat it. Swirl the chocolate around ensuring the entire mould is coated. Place in freezer to set. Remove after 5 minutes and repeat. The shoe should now be thick enough. When you remove it from the freezer and the brown chocolate still looks very thin then you can repeat this last step once more. Once you have unmoulded the shoe you can lustre it with some gold lustre to give it a bit of shimmer. |
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Cookie Cup Chocolates |
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Ingredients:Gold number four cookie cup300g dark chocolate 200g milk chocolate Decorations Edible glitter Filling:570g sugar¼ teaspoon lemon juice 290g heavy cream 140g butter 15ml Liqueur concentrate (or any other flavouring) Method:Mix lemon juice and sugar together in a pot.Melt the sugar over a medium heat. Slowly add the cream while over the heat. Remove from stove and stir in butter until blended. Finally add liqueur. Allow to cool before using. To make your chocolates:Fill your cookie cups to the top with dark chocolate. Place these in the freezer for 1 minute. Remove and pour the melted chocolate back into your pot. Your cookie cup should now have a dark coating of chocolate inside of it. Spoon your filling 2/3 of the way into your coated cookie cup. Spoon melted milk chocolate on top of filling to seal your chocolate. Place decoration onto pod melted chocolate so that the decoration sets on the chocolate. Place in the freezer for a further 1 minute to set. |
Crown Cup Cakes |
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Chocolate Cake Course - Sign Up! |
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| This three tier chocolate cake was made in the first lesson of the
chocolate cake course. It has a chocolate gnash poured over it and
decorated with chocolate rose leaves and organza ribbon. |
Easy Mix Pancakes |
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| The recipe or these pancakes and crumpets is so simple. Just mix the
premix together with eggs and water. Lightly grease the pan to fry your
pancakes. I covered my pancake with the soft caramel and then rolled it
up. I poured the melted chocolate ice cream coating over the pancakes as
a chocolate source. One of the customers lucky enough to taste it gave
it the thumbs up. |
Chocolate Wedding Cake |
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| To make this cake I use 1 2/3 boxes of ready made chocolate pencils.
I covered the cake in chocolate. While it was melted I stuck my pencils
onto the cake. I use a full tray of milk, dark and white truffle shells
which I piped chocolate stripes onto before placing them on the cake.
This cake would look stunning with fresh roses mixed amongst the
truffles. |
Spring Day Chocolate Lollies |
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| To make this cake I use 1 2/3 boxes of ready made chocolate pencils.
I covered the cake in chocolate. While it was melted I stuck my pencils
onto the cake. I use a full tray of milk, dark and white truffle shells
which I piped chocolate stripes onto before placing them on the cake.
This cake would look stunning with fresh roses mixed amongst the
truffles. |
Happy, Happy Spring Rusks |
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| I used ready-made cupcake mix to make these rusks. I simply beat up
the mixture according to instruction. I then poured it into a spring
roll tin to bake. Once it came out of the oven. I cut it into oblongs
rusk shapes. I placed it back into the oven on a very low heat to dry
for a further hour. Once out of the oven and cool I dipped it into
chocolate and then placed it onto a transfer sheet to set. |
Spring Day Chocolate Box |
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| Once again I’ve made chocolate boxes for spring. I used out triangle
packaging box and one of our cylinders instead of a mould. To make
simply line the lid with a transfer and pour your chocolate on top.
Place in freezer to set, and once set remove from freezer and remove
plastic off transfer. To make the sides line the box with a transfer if
you want the sides to have a pattern on it. Brush the sides and the base
of the box with chocolate. Place in the freezer to set. Repeat until the
sides are as thick as you desire. When completely set, unmould your box
and fill with chocolate. |
Pecan Butter-Nut Crunch |
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Ingredients:450g butter450g sugar 90g water 1 tsp salt Vanilla extract Chocolate Method:Combine butter, sugar, water, and salt into a pot. Bring to the boil stirring constantly till 130C. Remove from heat and add vanilla extract. Pour onto a baking mat and allow to cool. Chop into small pieces by hand or in a blender. Mix into melted chocolate and pour over a chocolate transfer sheet. Allow to set in the freezer. |
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Printed Sugar Sheets |
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| We now keep a range of ready printed sugar sheets with different
pictures. These come in different sizes and very well priced. They also
are available in small circles that fit perfectly onto the top of a cup
cake, (24 cup cake tops for R50.) |
Spring Day Chocolate Lollies |
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The Giant Chocolate Cup Cake |
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Christmas Tree Chocolate Pops |
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Chocolate Box Cup Cakes |
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Lemon Mint Ganache |
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Ingredients:Rind of one lemon45 finely chopped fresh mint leaves 2 tablespoons liquid glucose 90g soft butter 940g couveture chocolate Juice from 4 medium size lemons 200ml double thick cream 500g dark chocolate Method:Boil cream, mint, lemon rind and liquid glucose together in a pot. Remove from heat and allow too steep for five minutes. Pour through a sieve and then add lemon juice. Melt white chocolate. Mix in the butter. Slowly stir cream mixture into the chocolate. Allow to cool slightly. If mixture has separated, mix it every few minutes until it is completely blended. When cool but still runny pour into a baking tray lined with wax paper. Set overnight. Cut into squares and dip into melted dark chocolate. |
Chocolate Boxes for Christmas |
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Another Giant Cup Cake |
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Gold Christmas Chocolate Boxes for mini slabs |
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Chocolate Lolly |
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Click to view Video Tutorial |
Method:Cut circles of transfer out of your transfer sheet and place inside your mould. Pour melted chocolate onto the transfer in your mould. Place a sucker stick into the chocolate. Place in the freezer to set for 5 minutes. Remove when set and un mould. Remove the plastic that is covering the transfer. Place the sucker in a cello bag and tie closed. Happy Halloween. |
Chocolate Picture Frame |
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Cost of chocolate: R7.25 Chocolate transfer: R13.00 Total cost: R20.25 Time to make (including freezer time): 10 minutes. Place your chocolate transfer into your mould. Pour the chocolate over the transfer and into the rest of the frame. Fill the legs of the frame with chocolate. Place the mould in the freezer for approximately 5 minutes. Remove when set and un mould. Lustre the outside of your frame with a copper or gold lustre. Remove the plastic that is covering the picture on the transfer. Stick the legs of the photo frame together and place the picture on the stand. |
Chocolate Transfer Teddies, Gingerbreadmen & Snowmen |
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These disposable transfer moulds are fantastic. All you need to do is place
melted chocolate into the mould and set the chocolate in the freezer. When
the chocolate has set the chocolate un moulds with the picture on the
chocolate. Box of chocolates for Christmas. Cost of chocolate R5.50 Box: R2.85 Bow: 50c Sticker: 50c Fillings: R1.25 Total cost: R10.60 Time to make 3 boxes of chocolate ( including freezer time) 10 minutes. |
Box of Chocolates |
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Click to view Video Tutorial |
Method: Nut filled chocolates.Drop a nut into melted chocolate and spoon it into the mould. Tap the mould on the counter to get the chocolate to run smooth. Place in the freezer to set for 4 minutes. Remove and un mould. Place individual chocolates into cookie cups.Method: Soft centre chocolatesBrush your mould with a generous coating of chocolate, then place in freezer to set for two minutes. Remove and spoon or pipe filling into chocolate shell, filling the mould 2/3 of the way with your filling. Cover your filling with chocolate and place in the freezer to set for a further 3 minutes. Remove from freezer and un mould, place each chocolate in a cookie cup.Method: Two toned chocolateMelt white chocolate. Add a heaped spoon soft chocolate rum or orange filling to your white chocolate. Stir only slightly so that the chocolate is only partially mixed, then spoon directly into the mould. Set in freezer for 4 minutes then remove and un mould. Place into individual cookie cups. Package chocolates into your box. Tie on your pull bow and place your Christmas sticker. |
Chocolate Book |
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Cost of chocolate: R22.75 Transfer: R15 Lustre: R1 Total cost: R60.75 Preparation time: 15 minutes |
Chocolate Dessert Wreath |
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Click to view Video Tutorial |
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Wonderful to use as a table decoration and to eat as your dessert. Chocolate cost R15.00 Marzipan: R15 Decorations: R5 Preparation (including freezer time): 20 minutes Method:Pipe white chocolate into the mould and allow to set outside the freezer. Brush melted dark chocolate into the mould and set in freezer for 3 minutes. Fill set chocolate shell ¾ way up with marzipan and then cover with dark chocolate. Place back into freezer to set for a further 5 minutes. When set un mould and decorate with edible holly leaves Fill with chocolate balls that are wrapped in foil or plain chocolate balls that have been piped with white chocolate on topIngredients: Marzipan Recipe350g ground almonds500ml sugar 175ml water 2 egg white lightly beaten Orange essence (optional) Method:Place sugar and water in a pot and dissolve sugar over a low heat while stirring constantly. Stop stirring when liquid comes to the boil, and continue to boil till syrup reaches 116C. Remove from heat and stir until you see a slight cloudiness. Stir in ground almonds Add egg whites and return pot to a low heat. Cook for a minute until marzipan firms up. Add orange essence if desired and mix thoroughly. Dust a work surface with icing sugar, kneed marzipan on dusted surface until smooth and pliable. Store in plastic in a tin or fridge. |
Chocolate Top Deck New Slabs |
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Topdeck slab (Mould No TCD14):You will need new top deck mould, white chocolate, milk chocolate and French biscuit. Melt white chocolate and pout ¾ way into your mould. Partially set in the freezer. (If you allow it to set completely your two colours will separate and not stick together.) Melt brown chocolate and mix in French biscuit. Pour on top of white chocolate and then place back into freezer to set for a few more minutes. Unmould and wrap in cellophane.New Chocolate Slabs (Mould No TCD 15):These two slab moulds are new and are really a fantastic size. I made them for my daughters friends as “good luck for exam” chocolates. They didn’t take long, tasted delicious and went down very well.To make the flat slab you will need a mould, chocolate, transfer with small design, crunchie chips. Cut your transfer and place the pattern into the slab mould. Melt your chocolate and mix in crunchie chips. Pour into mould and place in freezer to set for five minutes. Remove when set. Carefully remove plastic backing from transfer. Wrap in clear cellophane. |
Chocolate Cup Cake Dessert Dishes |
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Chocolate cup cake dessert dishes (Mould No SB 89):Our giant cup cake was a huge success. I love the idea of using it as a centre piece for dessert on Christmas or New Year. Stunning to accompany this are individual cup cake chocolate shells that serve as dessert dishes.To make you will need mould cup cake mould from the Soap Barn, brown chocolate, white chocolate, colouring and decorations for the top of the cup cake. Melt brown chocolate and fill the base of the mould to the top with chocolate. Place in the freezer for 3 minutes, the chocolate will start to set from the outside towards the centre. When the chocolate is about 5mm set around the edge, remove from freezer. Pour the still melted centre back into the double boiler or bowl. Place the mould back into the freezer for two minutes to set completely, then remove and unmould. Make the top of the cup cake by brushing the mould in white chocolate or if you want colour your white chocolate first before brushing it into your mould. Once you have a nice thick coating of chocolate inside the mould place in the freezer to set. When ready unmould and decorate with flowers, holly leaves, snowflakes etc. Decorations or stuck on with melted chocolate. |
After Dinner Mints |
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Method:You will need milk chocolate, mint chips, mould no. Self seal cellophane bags and a chocolate transfer.Cut cup squares of transfers and place them into your mould. Melt milk chocolate and stir mint chips into chocolate. Spoon mixture into mould on top of transfers and place in the freezer to set. When set remove the plastic backing from the transfer. Place chocolate into self seal bag. Serve chocolate as after dinner mints or great as a little surprise on bed cushions on Christmas Eve. |
Chocolate Champagne |
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These chocolates are a must if you are hosting a New Year party. They are
great as individual going home gifts for your friends, or used as
decorations on cup cakes or dessert. They are also wonderful served with
coffee or simple scattered around your table for decoration. To make you
simply need to fill a champagne bottle disposable mould with melted
chocolate and place in the freezer to set for a few minutes. |
Chocolate Coffee Truffles |
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Ingredients:180g heavy cream10g coffee beans coarsely 60g liquid glucose 400g dark chocolate chopped 40g butter 40ml coffee liqueur 250g Chocolate vermicelli Method:Bring cream and coffee beans to the boil. Remove from heat and allow to steep for five minutes. Strain through a fine sieve. Place cream back on heat and add liquid glucose. Bring to the boil. Pour the cream over the chopped chocolate that is in a bowl, and leave for a few minutes to melt. Slowly stir mixture till blended. Add soften butter to mixture. Pour liqueur into mixture and blend till mixture is smooth and glossy. Allow to cool for a few hours. When cool and firm roll into balls and then into chocolate vermicelli. Place into paper cases. Eat and Enjoy ! |
Chocolate Shoe for Mrs Claus |
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I loved the high heel shoe so much that this year I decided to make Mrs
Claus a shoe instead of Father Christmas a boot. (Mould No PV 183) |
Fruit Cake Muffins |
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I didn’t realize how easy and how delicious this was going to turn out. By
the time I had finished with these muffins they looked and tasted like mini
Christmas cakes. I think they would also be great baked in little cake tins
or even in mini loaf pans. I used the Chocolate Den plain muffin mix. I followed the instructions on the packet. Then I added mixed peel, bakers mix, cherries, a ¼ teaspoon mixed spice and an extra 25ml oil. It took me as little as five minutes to prepare. I then place them into muffin cups and baked them for about 25 minutes. When they came out the oven I allowed them to cool before putting a very thin layer of marzipan over the top of each muffin. I then melted our fondant filling over a double boiler. When the fondant had thinned down, I dipped the top of the muffin into the fondant. It is important to work quickly as the fondant sets within 30 seconds. To give the snow effect I simply patted the fondant with a spatula while it cooled down. The real fun then started as I went on a search looking for decorations for my muffins. I was amazed at the variety of Christmas edible decorations that I found in the shop, but had to contain and control myself and ensure that I left some decorations for our customers. |
Chocolate Postcards |
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These stunning transfers cost R13 and are quick and easy to make. If you
don’t feel like making them yourself you can simply pop into The Chocolate
Den and buy them ready made and boxed for only R25 each. |
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