2012 Newsletter Recipes
Roses and Violets
Requirements:
5 cups sugar
4 tablespoons butter
1 cup milk
½ teaspoon cream of tartar
1 cup cream
Method:
Combine all ingredients into a pot. Stir over a medium heat until sugar has dissolved. Turn up heat to high and continue stirring
till mixture reaches the boil. Replace stirring with a thermometer, boil to 110c. Pour onto a marble or granite slab and start to
paddle mixture with a spatula until mixture sets. Place in a plastic bag and place in the fridge to mature for a day before using.
Mix flavouring in when ready to use. (Approximately 15 drops per batch of fondant.)
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Chocolate Heart Box
I used Mould CD420 for both the lid and the box. To make the base, fill the mould to the top with melted chocolate. Place in the
freezer for about three minutes. The chocolate will begin to set around the side of the mould. When you have a 5mm rim of set
chocolate remove from freezer and pour the melted centre of the heart box back into your bowl. You will now be left with only a
shell. Place back into the freezer until completely set and then unmould. To make the lid I traced the shape of the heart mould
onto a chocolate transfer sheet and then cut it out and place it inside my mould. Ensure that the print side of the transfer is
facing up. Pour melted chocolate into the mould about 5mm thick. Set in the freezer for five minutes, remove and peel plastic sheet
of transfer away from the lid. The image will be left behind. Decorate the lid with matching coloured edible flowers if desired.
Fill box with assorted chocolate and seal with chocolate lid
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Chocolate Cupcake
This large cupcake looks so difficult to make but is really simple. I is also a great Valentine’s gift as you can then place
a second gift inside the cupcake as the lid and base are hollow and separate apart. To make fill both the base and the lid to
the top with your desired coloured chocolate. Place in the freezer for approximately four minutes. When you remove it from the
freezer you will be able to pour the melted chocolate back into your bowl. The sides however will have set forming a shell.
Place back into the freezer for a further three minutes before unmoulding. Decorate as desired.
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Bucket of Hearts
I used mould CD6 to mould my chocolate heart suckers. To assemble place an oasis in the bottom of your bucket and push your
sucker sticks into the oasis to and push your sucker sticks into the oasis. I used angle hair to cover the oasis and give my
bucket a bit of sparkle.
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Chocolate Heart
This is possibly the easiest valentine’s chocolate you can make and I absolutely love the shape of the container and chocolate.
To make simply fill one side of the Perspex heart with chocolate. Seal the other heart on top. Shake so that the entire heart
gets covered with chocolate. Allow to cool on the kitchen counter turning your heart every minute or so. After three minutes
place in the freezer for a further four minutes. When you remove it from the freezer allow it to reach room temperature and then
simply decorate the outside of the Perspex heart. There is no need to unmould your chocolate as it is given in the container.
When the recipient wants to eat the chocolate they simply need to open it up and the chocolate will release easily.
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Heart Box
I love the size of this box. It fits one heart perfectly. Because it is a large size heart, when moulding my chocolate I added 1
part chocolate orange filling to 3 parts chocolate. The filling softened my chocolate and added a wonderful creamy taste and
flavour. The filling comes in three other flavours, caramello coffee, caramel mint and chocolate rum.
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Chocolate Slab
Cardboard cut out rectangle box used mould PV38 which is a valentine’s slab mould. It fits nicely into the box and two make
it a snug generous fit.
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Chocolate Bunnies
Making Easter eggs and bunnies are really easy and cost effective. To make a hollow mould you will need a mould that
is 3 dimensional. Cut out both sides of the mould leaving a 5cm boarder around the edge. Fill one half of the egg with
melted chocolate ¾ way up. Take the other empty half and place it on top of the half that is filled with chocolate.
Close and seal the two together using bulldog clips. Shake the mould so that the entire mould gets coated inside with
chocolate. Leave to cool on the counter and while it is cooling turn it onto the opposite side every minute or so.
When it is cool and at room temperature place it in the freezer for about five minutes, You will need to turn it once
or twice when it is in the freezer. When it is set and you have unmoulded it decorate as desired using edible icing decor
and melted chocolate to get it to stick.
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Half an Egg
Fill one half of an egg to the top with melted chocolate and place in the freezer. After about three minutes you will notice
that the chocolate has started to set around the edge of the mould. Pour out the melted chocolate back into the pot and you
will be left with the shell of the mould. Place back into freezer to set completely, about three minutes. Once unmoulded you
can fill it with small chocolate eggs and decorate the top as desired.
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Apple Tart in a Cart
Requirements:
420g butter
250ml sugar
250ml flour
1tsp baking powder
60ml milk
2 eggs
1 tin pie apples
Method:
Cream butter and sugar together. Add eggs. Add dry ingredients and milk. Mix in apples. Bake at 180 for 30 minutes
Boil together cream and sugar to make a thin toffee. Pour over baked pie when hot.
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