I did a bit of confectioneering (good word that I just invented) on Friday evening.
I made these mouthwatering delights. Got two bowls like pictured, came out real nice, good chilli kick to them.
200g (7oz) dark chocolate, broken into chunks
125g (4½oz) butter diced
150g (5½oz) glacè cherries
6 digestive biscuits
Chilli to taste - I used 1 of my homegrown Dorset Naga's deseeded and very finely chopped
Place the chocolate and butter in a bowl and carefully melt together in the microwave or over a pan of gently simmering water.
rinse the cherries in a sieve (this takes away the stickiness) and pat dry, then place on a chopping board.
Chop the cherries into small pieces and add to the bowl of chocolate and butter.
Very carefully and wearing gloves if you must deseed and chop the Naga as finely as possible and add to the mix.
Place the biscuits in a sandwich bag and bash with a rolling pin until you have crumbs. add to teh bowl and then mix everything together.
Line a small square cake tin or the like with clingfilm and tip in the mixture.
level it out, I used a tray about 20cm x 16cm and it ended up about 1cm deep.
Place in the fridge for a couple of hours to set before turning out onto a chopping board and cutting into squares.
No comments:
Post a Comment