Wednesday, February 18, 2009

Chocolate enhancement

I sometimes feel that milk chocolate is either too sweet or has not enough nuts and raisins in it. Here is what to do. The result is both filling and satisfying.


You will need:
A large slab of milk chocolate or one with nuts and raisins in it
A smaller slab of plain chocolate
Nuts of your choice, like peanuts, roasted cashews, almonds, pecans, or others
Sultanas or currants

Into a basin resting on a saucepan of boiling water put broken-up pieces of plain and milk chocolate.
Add nuts, whole, or broken up in a pestle and mortar, and sultanas or currants.
The chocolate will take a little time to melt. When it has, stir it all together with a spatula and scrape it out from its bowl on to greaseproof paper (or its like) in a baking dish. Spread it out to the desired thickness with the spatula and, if you feel like it, press the edge of the spatula into the chocolate to form rough squares when it has begun to re-set.
Allow the chocolate to cool and set, ending by placing it in the refrigerator.
When cold and solid, lift the chocolate mass from the greaseproof paper. Then break up the chocolate into smallish pieces. Keep them in a lidded box in the refrigerator until wanted.