One of my favourite chocolate bars, which I contributed to our Chocolate Week event at work, is Fry's Chocolate Cream, a dark chocolate bar with a fondant centre. There is something about the ratio of dark chocolate to fondant that is just perfect!
If you have taken any interest in previous giveaways on this blog, you will know that one reader has been particularly lucky, so just in case Claire won AGAIN, I took the precaution of purchasing two packs. Two lucky winners were therefore drawn from the hat by my able assistants!
Mrs Armstrong and Sue, (sorry Claire!) please email your addresses to email@example.com and the chocolate will be on its way to you this week!
Lili, who was not a winner this time (sorry Lili!), asked for the recipe I used for my own peppermint creams. I hope this is some consolation!
Earlier this summer, when we were going to some friends for a meal, I realised we had nothing to take with us, and only twenty minutes before we left the house. Yes, these peppermint creams were really completed in under twenty minutes! And between my family, and the friends, we consumed just about the whole lot at the end of the meal! Peppermint creams are definitely for any time not just for Christmas time.
The recipe I used:
1 free range egg white
1 teaspoon peppermint essence
425g icing sugar
175g dark chocolate
Mix the egg white, peppermint and icing sugar to a paste. I found that the paste wouldn't behave itself and roll out nicely, so I made little balls and flattened them. Hence the different sized peppermint creams in the photo! I like to think this adds to the 'genuine, homemade' look!
The chocolate was melted and spooned onto the peppermints and then decorated with some sugar strands. Because I was operating in a hurry, I shoved mine in the freezer for ten minutes to speed up the soldifying process, but you shouldn't need to do that.
If you have any worries about using raw egg white in a recipe, then I found two alternatives on the interweb:
200g icing sugar
3-4 tbsp cold water
1 tsp peppermint essence
500g icing sugar
4 tbsp condensed milk
a few drops peppermint essence
Lili thought the peppermint creams would make a good Christmas present, and I agree. My only problem with this type of homemade Christmas present is my assumption that they need to be made close to Christmas itself, and the mere thought of adding peppermint cream-making to my week-before-Christmas list makes me feel a little bit stressed, even in October! I have tried to find you the definitive answer as to whether they could be made now and frozen, but I can't find an easy answer. The only way is going to be to try it out myself which I promise to do for you and report back later this week! (If anyone has their own experience of freezing peppermint creams, fudge, Christmas cookies etc please let us know in the comments!)