Chocolate

Heat the cream in a small saucepan over a medium heat. If using butter to make a chocolate glaze ganache, heat it with the cream. Bring to the boil and immediately pour over the chocolate. Stir gently until smooth and all the chocolate has melted.

FOR A GLAZE
Allow the ganache to cool slightly before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it sets.

FOR A WHIPPED GANACHE
To make the ganache the right consistency for piping onto cupcakes, chill it for 30 minutes, then whip using an electric hand whisk or food mixer. You can pipe this onto cupcakes or into praline moulds for chocolates.

FOR TRUFFLES
Cover the bowl with cling film and refrigerate the ganache until firm. This can be done for several hours or overnight. For instructions on how to make truffles, see here.

FLAVOURING GANACHE
You can add alcohol, fruit purées, nuts, spices and other flavourings to ganache. The trick is to take care with liquid, for this recipe 1 tablespoon of alcohol or fruit purée is plenty. On the following pages I have included some flavoured ganache recipes to fill your chocolates with but why not experiment with your own combinations?

Salted Caramel Chocolates

I’ve always liked a little salt with my sweet. For as long as I remember, I’ve loved finding a few pieces of salty popcorn among a bucket of sweet at the cinema. In recent years, salt and sweet has become an on-trend flavour pairing but I think it’s on its way to becoming a timeless classic.

GANACHE FILLING

85g unsalted butter

100g golden caster sugar

50ml golden syrup

125ml double cream

½ tsp fleur de sel or Maldon sea salt

COATING

450g milk chocolate, chopped, or callets

Cook’s thermometer

28-hole praline mould

Makes 28

FOR THE GANACHE FILLING
Melt 70g of the butter and all of the sugar and golden syrup together in a heavy-bottomed pan over a medium to high heat. Leave to simmer for 2 minutes until the butter has melted, stirring gently every now and then.

Once the butter has almost melted, stir the sugar continuously with a wooden spoon to break it up. If the sugar clumps together just keep stirring, it will melt. Pay close attention so it doesn’t burn, making sure you move all of the sugar around the pan especially around the centre and sides.

Continue cooking until the mixture reaches a deep amber colour. At this point it can burn easily so keep a close eye on it. Use a thermometer and get the temperature up to 176°C. Immediately add the rest of the butter and stir gently until melted.

Remove from the heat and slowly pour in the cream. Stir until the cream is fully incorporated and the mixture is smooth. Stir in the salt.

Leave to cool for 10 minutes in the pan, then pour into a glass bowl and leave until it reaches room temperature.

FOR THE COATING
Melt and temper the milk chocolate, following the method here. Using the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your filling, then seal with a top layer of melted chocolate.

Fresh Mint Leaf Chocolates

An elegant take on the traditional indulgent after-dinner treat. Using fresh mint instead of peppermint gives these chocolates a luxurious feel.

GANACHE FILLING

200g white chocolate, chopped, or callets

180ml double cream

18ml honey

3 fresh mint leaves

COATING

450g dark chocolate, chopped, or callets

Fine mesh strainer

28-hole praline mould

Makes 28 chocolates

FOR THE GANACHE FILLING
Place the white chocolate in a heatproof bowl and set aside.

In a small saucepan, bring the cream and honey to a simmer, then add the mint leaves.

Remove from the heat and allow to steep for 30 minutes, before straining the mixture through a fine mesh strainer into a pan.

Gently reheat the cream until steaming.

Pour the cream over the chocolate and mix together until the chocolate has fully melted and combined with the cream.

Transfer the mixture to a piping bag, cut off the end, then refrigerate until firm.

FOR THE COATING
Melt and temper the chocolate, following the method here. Referring to the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your ganache filling, then seal with a top layer of melted chocolate.

Lemon & Basil Chocolates

This may seem an unusual combination but the savoury notes of basil complement the tartness of lemon. It tastes great encased in either white chocolate or dark. As well as making a delicious filling for use with praline moulds you can also use this recipe to make hand-rolled truffles.

GANACHE FILLING

zest of 1 lemon

200ml double cream

3 large basil leaves

200g white chocolate, chopped, or callets

COATING

450g dark or white chocolate, chopped, or callets

Disposable piping bag

28-hole praline mould

Makes 28 chocolates

FOR THE GANACHE FILLING
Grate the lemon zest into a small dish and set aside. In a small pan over a medium heat, heat the cream and basil leaves stirring constantly until bubbles form around the edges of the pan. Let it cool, then leave to rest for about 1 hour. Remove the basil leaves from the cream.

Place the 200g white chocolate in a heatproof bowl. Reheat the cream gently until it begins to bubble. Pour over the chocolate and stir until combined and the chocolate has melted.

Gently stir in the lemon zest. Leave the mixture to cool. When cool, refrigerate until firm and then transfer to a piping bag with the end cut off.

FOR THE COATING
Melt and temper the chocolate, using the method here.

Following the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your ganache filling, then seal with a top layer of melted chocolate.

Rose & Lychee Chocolates

Both floral and fruity, this unusual combination is feminine and delightful. The flavour was inspired by a perfume launch we recently made cakes for.

GANACHE FILLING

150g fresh lychees

180ml double cream

200g white chocolate, chopped, or callets

2 tsp rose extract

COATING

450g dark chocolate, chopped, or callets

Disposable piping bag

28-hole praline mould

Makes 28 chocolates

FOR THE GANACHE FILLING
Peel the lychees and remove their stones. Use a blender to purée the lychees or mash them with a fork. Set aside.

Place the white chocolate in a medium-sized heatproof bowl and set aside.

In a small pan over medium heat, heat the cream and lychee purée together, and bring to the boil.

Gently pour the cream over the chocolate and stir until combined and the chocolate has melted. Add the rose extract, then leave the mixture to cool.

Refrigerate until firm, then transfer the mixture to a piping bag and cut the end off.

FOR THE COATING
Melt and temper the chocolate, using the method here.

Following the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your ganache filling, then seal with a top layer of melted chocolate.

Bourbon Whiskey Pralines

This recipe borrows from an anonymous source – my sister brought me a gift from America: bourbon pralines that were so delicious I decided to make my own. I’ve started putting them in everything, including chocolates.

PRALINE

100g pecans, coarsely chopped and toasted

250g golden caster sugar

100ml bourbon

GANACHE FILLING

250g milk chocolate, chopped, or callets

200ml double cream

COATING

450g dark chocolate, chopped, or callets

Large rolling pin

Disposable piping bag

28-hole praline mould

Baking sheet

Baking paper

Makes 28 pralines

FOR THE PRALINE
Place the toasted pecans on a baking sheet lined with baking paper and set aside.

Combine the sugar with the bourbon in a saucepan over a high heat and cook until the mixture turns into an amber-coloured syrup. Immediately pour the syrup over the pecans and leave to cool.

When cool, break into small pieces then place in a sealable plastic bag and crush with a large rolling pin. Transfer to a food processor and process until the praline is finely ground.

FOR THE GANACHE FILLING
Put the milk chocolate into a medium-sized heatproof bowl. In a pan, bring the cream to a boil and pour straight onto the chocolate. Stir until smooth and combined, let it cool slightly, then stir in the ground praline.

Transfer to a piping bag, snip the end of the bag off and leave the mixture to set in the fridge for 15 minutes before piping into your praline mould.

FOR THE COATING
Melt and temper the dark chocolate, following the method here. Using the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your ganache filling, then seal with a top layer of melted chocolate.

Passion Fruit Chocolates

Passion fruit and white chocolate – an exotic yet classic combination. Passion fruit is not as readily available as some other flavours so these chocolates make a really special gift.

GANACHE FILLING

100g white chocolate, chopped, or callets

3 passion fruit

100ml double cream

½ tbsp honey

10g unsalted butter, at room temperature

COATING

450g white chocolate, chopped, or callets

Sieve

Disposable piping bag

28-hole praline mould

Makes 28 chocolates

FOR THE GANACHE FILLING
Place the 100g chocolate in a heatproof bowl and set aside.

Cut open the passion fruit, remove the pulp and place in a sieve fitted over a small saucepan. Strain the pulp through the sieve, and discard the seeds.

Stir in the cream and honey, then bring the mixture to a soft boil. Pour the cream mixture over the chocolate and stir until chocolate is melted and combined. Stir in the butter.

Transfer the mixture to a piping bag, cut the end off and refrigerate until firm.

FOR THE COATING
Melt and temper the 450g chocolate, using the method here.

Following the detailed instructions here, fill the praline mould with a layer of melted chocolate. Once it’s set, pipe in your ganache filling, then seal with a top layer of melted chocolate.

Butterscotch Chews

I just love butterscotch for its traditional feel. It is made with dark brown sugar and has a chewy toffee texture.

BUTTERSCOTCH

75g unsalted butter, plus extra for greasing the tin

250g golden caster sugar

125g dark muscovado sugar

1 tsp cider or white wine vinegar

125ml glucose syrup

75ml water

¼ tsp salt

½ tsp vanilla extract

COATING

450g dark chocolate, chopped, or callets

20cm square cake or baking tin

Baking paper

Cook’s thermometer

3-prong dipping fork

Makes approx. 64 chews

Line your cake or baking tin with kitchen foil, extending the foil about 5cm above the sides of the tin, then grease the top of the foil. Line a baking sheet with baking paper.

FOR THE BUTTERSCOTCH
Place the sugars, vinegar, syrup, water and salt in a medium saucepan over a medium to high heat. Stir continuously while the sugars dissolve, then insert a thermometer and heat until the temperature reaches 120°C. Follow the instructions here if you don’t have a cook’s thermometer.

Stir in the 75g butter and continue to heat, stirring until the temperature reaches 129°C.

Immediately remove the pan from the heat and add the vanilla, mixing until it is well incorporated. Pour the mixture into the prepared cake tin and leave to set at room temperature for several hours or overnight.

Once it’s set, pull on the foil to remove the butterscotch from the tin and place face down on a chopping board or clean, flat surface. Peel off the foil and use a sharp knife to cut the butterscotch into 2.5cm squares.

FOR THE COATING
Melt and temper the chocolate, using the method here.

Following the dipping instructions here, dip the butterscotch squares, one at a time, into the chocolate. Place on the lined baking sheet and leave to set, about 5 minutes.

Pistachio Marzipan & Raspberry Diamonds

Marzipan is an underrated ingredient and here it is paired with pistachios to give it a modern spin. The layer of fresh raspberry jelly adds a welcome tartness to offset the sweet nuttiness.

PISTACHIO MARZIPAN

50g pistachios, toasted

1½ tsp flavourless nut oil

225g marzipan

RASPBERRY PASTE

250g fresh raspberries

10g pectin (in powder form)

250g golden caster sugar

COATING

450g dark chocolate, chopped, or callets

Freeze-dried raspberry powder, to decorate (optional)

22cm square cake or baking tin

Cling film

Rolling pin

Cook’s thermometer

3-prong dipping fork

Makes approx. 25 diamonds

Line your cake or baking tin with cling film.

FOR THE PISTACHIO MARZIPAN
In a food processor, grind the pistachios with the oil until a paste forms. Add the pistachio paste to the marzipan and knead together until everything is fully incorporated. Roll out into the prepared tin.

FOR THE RASPBERRY PASTE
Heat the raspberries in a small pan with a little water, then mash them with a fork.

Tip the pectin into a large, heavy-bottomed pan and mix in the sugar a little at a time to prevent clotting.

Add the raspberry pulp, mix together and bring to the boil. Heat until the temperature reaches 108°C. Follow the instructions here if you don’t have a cook’s thermometer. Pour the mixture into the tin over the marzipan and leave to set.

When set, turn out the marzipan and fruit paste onto a clean, flat surface and, using a sharp knife, cut 6 rows across the width, then cut diagonally across to form diamond shapes. Keep them so that the fruit paste sits on top of the marzipan for dipping.

FOR THE COATING
Melt and temper the chocolate, using the method here.

Following the dipping instructions here, dip the marzipan pieces, one at a time, into the tempered chocolate. Place on baking paper to set. Decorate with ground pistachios or freeze-dried raspberry powder.

Fig, Honey & Walnut Chocolates

Being of Mediterranean origin, figs are one of my favourite fruits and are only in season for a short time, making them all the more special. Fig and walnut make an ideal pairing and the honey adds a sweetness that takes me back to hot childhood summers at Fig Tree Bay in Cyprus.

FIG PASTE

10g pectin (in powder form)

200g golden caster sugar

50ml honey

250g fresh figs, puréed

WALNUT PASTE

225g hazelnuts, toasted

225g icing sugar

225g milk chocolate, melted

COATING

450g dark chocolate, finely chopped, or callets

20cm square baking tin

Cling film

Cook’s thermometer (optional)

3-prong dipping fork

Baking paper

Makes 64 squares

Line the baking tin with cling film.

FOR THE FIG PASTE
Tip the pectin into a large heavy-bottomed pan and mix in the sugar a little at a time to prevent the pectin from clotting.

Add the honey and the fig purée, mix together and bring to the boil. Heat until the temperature reaches 108°C. Follow the instructions here if you don’t have a cook’s thermometer.

Pour the mixture into the prepared tin and leave to set.

FOR THE WALNUT PASTE
Grind the toasted nuts and a quarter of the sugar in a food processor until oily. Add the remaining sugar and the melted milk chocolate and mix into a smooth paste. Pour into the tin over the top of the fig paste.

Refrigerate until firm, then remove from the tin and cut into 64 squares.

TO COAT
Melt and temper the dark chocolate, using the method here. Following the detailed instructions here, dip each square into the chocolate, one at a time, and place on a sheet of baking paper to set.

Caramel & Hazelnut Squares

Imagine a home-made version of Nutella, layered over chewy caramel and enrobed in milk chocolate. Sounds like a dream, which is exactly what this recipe is.

CARAMEL

40g unsalted butter, diced, plus extra for greasing the tin

150ml double cream

250g golden caster sugar

65ml golden syrup

30ml honey

½ tsp vanilla extract

HAZELNUT CREAM

110g dark chocolate, chopped, or callets

110g hazelnuts, toasted

110g icing sugar

22cm square cake or baking tin

Baking paper

Cook’s thermometer

3-prong dipping fork

Makes approx. 64 squares

Grease the cake tin and line with baking paper, letting the paper extend about 5cm above the sides of the tin. Line a baking sheet with baking paper.

FOR THE CARAMEL
Pour the cream into a heavy-bottomed pan and bring to a boil over a medium to high heat. Add the sugar, syrup and honey and bring back to the boil.

Using a thermometer, allow the temperature to reach 125°C before removing the pan from the heat. Follow the instructions here if you don’t have a cook’s thermometer.

Add the 40g butter and the vanilla, stirring until the butter melts.

Pour the mixture into the prepared cake tin and leave to set. When it’s ready, the caramel should have thickened and be firm to the touch.

FOR THE HAZELNUT CREAM
Melt the chocolate in a bain-marie.

Grind the nuts and a quarter of the icing sugar in a food processor until oily.

Add the remaining sugar and the chocolate and mix into a smooth paste. Spread over the top of the firmed caramel and chill until set.

Once set, remove the caramel and hazelnut cream layers from the tin and place face down on a chopping board or clean, flat surface. Peel off the baking paper and use a sharp knife to cut the layers into 2.5cm squares.

FOR THE COATING
Melt and temper the chocolate, using the method here.

Follow the dipping instructions here and dip the squares, one at a time, into the tempered chocolate. Place on the lined baking sheet and leave to set, about 5 minutes.

Crème Brûlée Chocolates

Crème brûlée – a dessert that captures many hearts, including my own. There’s nothing I like better than smashing through that layer of caramelised sugar to get to the divine creamy custard underneath. Here’s a quirky twist on the classic recipe, inside a chocolate cup. It even has its own caramelised sugar decoration.

CRÈME BRÛLÈE

200ml double cream

1 vanilla pod

25g golden caster sugar

2 large egg yolks

CARAMELISED SUGAR DECORATION

150g granulated sugar

50ml water

CHOCOLATE COATING

450g milk chocolate, chopped, or callets

Fine mesh strainer

4 small ramekins

deep baking tin

Rolling pin

28-hole chocolate cup mould

Cling film

Makes 28 chocolates

Preheat the oven to 150°C/130°C fan/gas 2.

FOR THE CRÈME BRÛLÈE
Scrape the seeds from the vanilla pod. Combine half the double cream with the vanilla seeds and sugar in a saucepan and bring to a boil over a medium heat. Stir occasionally to prevent a skin from forming.

Once boiled, remove from the heat and let it steep for 15 minutes, then stir in the remaining cream to cool down the mixture.

Whisk the egg yolks together in a large bowl until blended together. Continue whisking as you slowly pour the beaten eggs into the cream mixture. Make sure the cream has cooled enough so that the eggs won’t curdle.

Push the mixture through a fine mesh strainer into a jug, then pour into your ramekins.

Place the filled ramekins into a deep baking tin, then pour enough boiling water into the tin to come halfway up the sides of the ramekins, taking care not to splash water into the custard.

Bake for about 30 minutes or until the custard gives a gentle wiggle when moved.

Transfer the baked ramekins to a cooling rack. Leave to cool for 2 hours, then cover the ramekins with cling film and set aside.

FOR THE CARAMELISED SUGAR DECORATION
Place a sheet of baking paper on a baking tray.

In a large saucepan, combine the sugar and water. Heat on a medium heat until the sugar has dissolved and turned an amber colour, then pour onto the prepared tray.

Once it’s cooled completely and set (about 30 minutes), use a rolling pin to crush the sugar into shards of caramel, and set aside.

FOR THE COATING
Melt and temper the chocolate, following the instructions here. Fill the chocolate cup moulds with the tempered chocolate, using the method here but without sealing off the moulds. Once the chocolate is set, turn the cups out onto a clean work surface.

TO FINISH
Using a spoon, scoop out the crème brûlée from the ramekins and place in a bowl. Gently stir to smooth out any lumps, then pour into a piping bag. Cut off the end of the piping bag and fill the moulds with the custard.

To decorate, press a shard of caramelised sugar into each cup and leave custard to set.

Matcha & Pistachio White Chocolate Truffles

Matcha is essentially a powdered green tea that is widely used in the Far East both as a drink and as an ingredient in baking and sweets. I’ve added pistachios to this recipe too, for an East-meets-West truffle fusion.

GANACHE FILLING

200g white chocolate, chopped, or callets

½ tsp matcha powder, sifted

200ml double cream

2 tbsp pistachios, finely chopped and toasted

COATING

450g white chocolate, chopped, or callets

100g pistachios, toasted and finely ground

Disposable piping bag (optional)

Vinyl gloves (optional)

Makes approx. 40 truffles

FOR THE GANACHE FILLING
Place the chocolate in a medium-sized heatproof bowl and set aside.

Pour the sifted matcha powder into a small heatproof bowl.

Heat the cream in a small saucepan over a medium heat. Bring to the boil then pour over the matcha powder, and stir until smooth and combined. Immediately pour this mixture over the chocolate. Stir gently until the mixture is smooth and all the chocolate has melted and combined with the cream. Transfer to a piping bag with the end cut off, then chill until firm.

FOR THE COATING
Melt and temper the white chocolate, following the instructions here. Either hand-roll the truffles, using the method here, or use as a filling for moulded chocolates by following the instructions here. In the meantime place the ground pistachios in a small bowl.

Roll the truffles in the ground pistachios and keep chilled until ready to serve. You can also roll the truffles in matcha powder.

Cinnamon Log Truffles

The woody notes of cinnamon instantly add a mild spice to a ganache. Try pairing with orange zest to give these sinfully rich truffles a festive twist.

GANACHE FILLING

200g dark chocolate, chopped, or callets

180ml double cream

1 tsp ground cinnamon

COATING

50g cinnamon

50g icing sugar

450g milk chocolate, chopped, or callets

Disposable piping bag

Vinyl gloves (optional)

Cling film

Baking paper

Makes approx. 40 truffles

FOR THE GANACHE FILLING
Place the dark chocolate in a medium-sized heatproof bowl and set aside.

Heat the cream in a small saucepan over a medium heat. Bring to the boil and immediately pour over the chocolate. Stir gently until the mixture is smooth and all the chocolate has melted and combined with the cream. Mix in the cinnamon. Cover the bowl with cling film and chill until firm.

When firm, transfer the ganache into a piping bag and cut off the end. On a sheet of baking paper, pipe the ganache into a long log shape and cut into 5cm-thick portions.

FOR THE COATING
Sift the cinnamon and icing sugar together in a small bowl and set aside.

Melt and temper the chocolate, following the instructions here.

Either hand-roll the truffles, using the method here, or use as a filling for moulded chocolates by following the instructions here.

Immediately roll the truffles in the cinnamon and icing sugar mixture, then place on baking paper to set. Store at room temperature until ready to serve.

Espresso Truffles

A grown-up truffle for coffee lovers. This delightful combination, which uses milk chocolate, adds a contrasting sweetness to the bitter espresso, but you can use dark chocolate if you prefer.

GANACHE FILLING

200g milk chocolate, chopped, or callets

180ml double cream

1 tsp instant espresso powder

1 tsp coffee liqueur (optional)

COATING

450g milk chocolate, chopped, or callets

Disposable piping bag

Vinyl gloves (optional)

Makes approx. 40 truffles

FOR THE GANACHE FILLING
Place the 200g milk chocolate in a medium-sized heatproof bowl and set aside.

Heat the cream and espresso powder together in a small saucepan over a medium heat until the mixture bubbles around the edges, about 3 minutes. Stir until smooth and combined.

Immediately pour this mixture over the chocolate. Stir gently until the mixture is smooth and all the chocolate has melted and combined with the cream. Stir in the liqueur, if using.

Transfer to a piping bag and cut the end off, then chill until firm.

Line a baking sheet with baking paper. Pipe small balls of ganache onto the lined baking sheet, then place in the fridge to set.

Once set, take one ball at a time and, wearing vinyl gloves, roll it in your hands to create a smooth round truffle. Put it back onto the sheet and then into the fridge to set.

FOR THE COATING
Melt and temper the chocolate, using the method here. Either hand-roll the truffles, using the method here, or use as a filling for moulded chocolates by following the instructions here.

Strawberry Champagne Truffles

Champagne brings an extravagance to these chocolates, which makes them perfect for celebrations. But you can skip the champagne if you prefer because the strawberry filling tastes exquisite on its own too.

GANACHE FILLING

200g white chocolate, chopped, or callets

3 large strawberries, hulled

200ml double cream

2 tsp Champagne (optional)

COATING

450g white chocolate, chopped, or callets

DECORATION

Freeze-dried strawberry powder (optional)

Fine mesh strainer

Disposable piping bag

Vinyl gloves (optional)

Makes approx. 30–40 truffles

FOR THE GANACHE
Place the chocolate in a medium-sized heatproof bowl and set aside.

Heat the strawberries with a small amount of water in a saucepan to soften them. Use a fork to mash them, then set aside.

Pour the cream into a small saucepan and bring to the boil. Strain the strawberry purée into the cream through a fine mesh strainer to remove the seeds.

Pour the strawberry cream over the chocolate and stir until the chocolate is fully melted and combined. Add the Champagne, if using, and stir in. You should end up with a thick and glossy mixture.

Pour the mixture into a disposable piping bag with the end cut off and place in the freezer for 1 hour. Strawberry ganache can be very runny so it’s best to freeze it both before and after rolling into balls.

FOR THE COATING
Melt and temper the chocolate, following the method here.

Referring to the instructions here, put on vinyl gloves and hand-roll the truffles in the tempered chocolate. Alternatively, use the ganache as a filling for moulded chocolates, following the instructions here.

OPTIONAL
You can decorate these truffles with freeze-dried strawberry powder and it’s best to roll the truffles in the powder before the chocolate sets.

Orange & Lavender Truffles

Citrus meets floral. These are two flavours that pack a punch but work harmoniously together. If you favour one over the other you can make your own combinations.

GANACHE FILLING

200ml double cream

2 tsp culinary lavender buds

200g dark chocolate, chopped, or callets

zest of ½ orange

COATING

450g dark chocolate, chopped, or callets

100g cocoa powder, to decorate (optional)

Disposable piping bag

Vinyl gloves (optional)

Baking sheet

Baking paper

Makes approx. 40 truffles

Line a baking sheet with baking paper.

FOR THE GANACHE FILLING
In a small pan over a medium heat, warm the cream and lavender buds until bubbles form around the edges of the pan. Leave to cool and rest for about 1 hour.

Strain the cream into a pan to remove the lavender buds.

Place the 200g chocolate in a heatproof bowl. Reheat the cream gently and pour over the chocolate. Stir until the chocolate has melted and combined with the cream. Gently stir in the orange zest and leave the mixture to cool.

Refrigerate until firm, then transfer the mixture to a piping bag, cut off the end and pipe walnut-sized blobs onto the lined baking sheet.

FOR THE COATING
Melt and temper the 450g chocolate, using the method here.

Put on vinyl gloves and hand-roll the truffles into balls, following the detailed instructions here, then immediately roll in the cocoa powder (if using). Alternatively, use the ganache as a filling for moulded chocolates, following the instructions here.

Candied Citrus Sticks

Delicious and festive – but who says these treats are just for Christmas? Swap the oranges in the recipe for any citrus fruit, using the guide below. Try candied lemon with white chocolate or lime with dark chocolate.

CANDIED PEEL

4 oranges

450g golden caster sugar

1 litre water

COATING

150g golden caster sugar

200g dark chocolate, chopped, or callets

Baking sheet

Baking paper

Makes approx. 30–40 citrus sticks and slices

SUBSTITUTING DIFFERENT CITRUS FRUITS

As a general guide when substituting different citrus fruit in this recipe, count 1 small lemon or lime as half an orange, and half a grapefuit as 1 whole orange.

FOR THE CANDIED PEEL
Wash and dry the fruit. Cut each of the fruit in half. Use a sharp knife to score the rind of 4 halves into quarters. Peel carefully, then cut away the pith. Slice the peel into long, thin strips about 1cm thick. Set aside. Cut the other 4 halves into thin slices.

Combine the sugar and water in a medium-sized saucepan over a medium heat. Stir to dissolve the sugar and heat for 8–10 minutes until the sugar boils. Add the prepared fruit, then turn the heat down to low, until just simmering. Cook at a simmer for about 1 hour, or until the syrup reduces to a quarter of its original volume. Do not stir. Instead, swirl the pan to ensure all of the fruit gets evenly covered.

Remove from the heat and allow to cool. Drain the fruit in a colander.

FOR THE COATING
Preheat the oven to 110°C/90°C fan/gas ¼ and line a baking sheet with baking paper.

Place the sugar in a small bowl. Roll each piece of fruit in the sugar until completely coated and place on the lined baking sheet. Add more sugar if necessary.

Place in the oven for 1 hour to dry out. Check every 20 minutes to make sure they are not burning. Once the pieces are completely dry, leave to cool then scrape off any excess sugar.

Melt and temper the chocolate, following the instructions here. By hand, dip half of each piece of fruit into the melted chocolate, and place on a sheet of baking paper to set.

Caramel Pecan Clusters

Dark caramel shards and toasted pecans, coated in dark chocolate, make for a quick and easy but luxurious treat.

CARAMEL

250g golden caster sugar

CLUSTERS

450g dark chocolate, chopped, or callets

200g pecans, coarsely chopped and toasted

Cook’s thermometer (optional)

Rolling pin

Baking sheet

Baking paper

Makes approx. 12 clusters

FOR THE CARAMEL
Line a baking sheet with baking paper. Pour the sugar in an even layer into a large heavy-bottomed pan and place over a medium heat. After about 5 minutes, the sugar should start to melt and liquefy at the edges first.

Once the sugar starts to brown at the edges, do not stir. Instead, simply swirl the pan to prevent it burning. Burnt caramel can’t be saved so don’t let it get too dark at this stage – it should start to go a mellow brown colour.

Lower the heat right down and stir as little as possible until it turns a rich copper colour. If you have a thermometer, the reading should reach 140°C. Follow the instructions here if you don’t have a cook’s thermometer. Carefully pour the caramel onto the lined baking sheet and leave to cool.

Once it has cooled and set, break the caramel up into shards. Place the shards in a sealable plastic bag and use a rolling pin to crush them into small pieces.

FOR THE CLUSTERS
Line a baking sheet with baking paper.

Melt and temper the chocolate, following the method here.

In a bowl combine the caramel pieces and pecans. Stir in the tempered chocolate.

Drop about 12 tablespoonfuls of the mixture onto the lined baking sheet and leave to set.

Toffee Popcorn Peanut Clusters

Salt meets sweet again in a fun and delicious recipe for a simple treat. This is a great recipe for a kids’ party.

POPCORN

1 tbsp sunflower oil

40g popcorn kernels

TOFFEE

30g unsalted butter

60g dark muscovado sugar

80ml golden syrup

50ml double cream

CLUSTERS

450g milk chocolate, chopped, or callets

200g roasted salted peanuts, coarsely chopped

Makes approx. 12 clusters

FOR THE POPCORN
Heat the oil in a large, heavy-bottomed saucepan, then sprinkle in the popcorn kernels and coat them evenly in the oil. Cover the pan with a tight-fitting lid, and turn the heat to low.

Listen out for popping sounds, and once the popping quietens down, remove from the heat.

FOR THE TOFFEE
Place the butter, sugar and syrup in a separate heavy-bottomed pan, and slowly bring to the boil. Let the mixture bubble for a few minutes, then carefully add the cream. Cook for a further 2–3 minutes, then leave to cool until the sauce is thick, sticky and glossy.

Pour the toffee over the popcorn, place the lid back on the pan and shake to mix in the sauce. Leave to cool.

FOR THE CLUSTERS
Line a baking sheet with baking paper.

Melt and temper the chocolate, following the method here.

In a bowl, combine the whole popcorn pieces and the peanuts. Stir in the 450g chocolate.

Drop about 12 tablespoonfuls of the mixture onto the lined baking sheet and leave to set.

White Chocolate Nut Clusters with Candied Lemon

These clusters look so elegant piled up on a plate. The candied lemon adds zing to the white chocolate while the nuts give it a moreishly crunchy texture.

450g white chocolate, chopped, or callets

100g candied lemon, chopped

100g flaked almonds, lightly toasted

100g pistachios, coarsely chopped and toasted

Baking sheet

Baking paper

Makes approx. 12 clusters

Line a baking sheet with baking paper.

Melt and temper the chocolate, following the method here.

In a bowl, combine the candied lemon pieces, toasted almonds and pistachios. Stir in the tempered chocolate.

Drop about 12 tablespoonfuls of the mixture onto the lined baking sheet and leave to set.

Chocolate-Coated Nuts

Shop-bought chocolate-coated nuts often fall short of the mark. Use a good quality chocolate and make your own to enjoy on the go. This recipe works best with almonds, Brazil nuts or macadamias. Toasting the nuts adds flavour and depth.

100g nuts (unblanched almonds, Brazil nuts or blanched macadamias)

200g golden caster sugar

70ml water

250g dark chocolate, chopped, or callets

65g icing sugar (optional)

65g cocoa powder (optional)

Baking sheet

Baking paper

3-prong dipping fork

Makes approx. 300g

Preheat the oven to 170°C/150°C fan/gas 3.

Spread the nuts evenly on a baking sheet and roast for 5 minutes. Remove from the oven, stir, then return to the oven for 3 more minutes. The nuts should have turned a few shades darker and start to crack and smell nutty. Stir again and return to the oven if needed. This process will take between 8 and 12 minutes. Take care with smaller nuts as they burn more easily.

Remove from the oven and transfer the nuts to a plate or another baking sheet to cool.

Line 2 baking sheets with baking paper.

In a medium saucepan, combine the toasted nuts and the caster sugar with 70ml water. Stir continuously, until the sugar darkens and the nuts are coated completely. Pour the nuts onto the prepared baking sheets and chill immediately for 30 minutes.

Meanwhile, melt the chocolate. Remove the nuts from the fridge and separate any that are stuck together. Transfer half of the nuts into a medium-sized bowl and pour half the tempered chocolate over them. Stir to coat them evenly and then, using a fork, remove them from the chocolate, one by one, and place on one of the lined baking sheets a few centimetres apart. Leave to cool. Repeat with the remaining nuts and chocolate.

Place the icing sugar and cocoa powder (if using) into separate bowls. Toss half of the nuts in the sugar, and the other half in the cocoa, tapping off any excess powder as you go. Leave to set. These will keep in an airtight container for up to 1 month.