Alright guys, the moment EVERYONE has been waiting for…. It is finally here😀😀😀😀😀😀😀😀😀😀
In case anyone is wondering what in the world I am talking about, here is a little recap:
Little girl skips along happily eating chocolate. Little girl starts to bake with chocolate. Little girl starts blogging about her chocolate dishes. Little girl blogs for a whole year and makes croissants (eats them with Nutella). Little girl gets sentimental and thanks all her followers and has a giveaway so people can buy chocolate. $40 worth of it if possible!!
And that is just about summing it up actually! I would have liked to do a bit of a full blown fanfare, complete with a Rio style parade and huge party balloons but since I can’t, can I get a drum roll going on your laps right now?
And the totally, awesome, lucky, first winner at Go Bake Yourself for a $40 giftcard for Amazon iiiiissssssssssssss…
ANGIE FROM ANGIE’S RECIPES! CAN I GET A BIG HAND FOR OUR WINNER!!!!!!!!!
Angie you create incredible dishes, desserts and a culinary genius – I can’t wait to see how you use your $40 off Amazon😀😀
I will email you and please reply within a week, after which I shall email you your giftcard! To contact me, its firstname.lastname@example.org😀
I appreciate every one of you who entered and all I can say is there is always next time😀
To celebrate this momentous occasion and considering I cannot write for very long since directix is beckoning me unfortunately, I will give you a recipe for homemade chocolate. Oh yeah, that’s right Guylian, eat your little heart out😉
This chocolate is incredibly rich and I love that it is so flexible – slightly gritty, rich and truffly with a velvety chocolate flavour, add in some Nutella or peanut butter, coat it in different flavours, you have a winner right here😀
Enjoy mes cheris!
4 Ingredient Chocolate Creams
Source: Simple & Delicious Chocolate [Cookbook]
- 200g dark chocolate – I used mixture of milk and dark
- 2 tbs light cream – used thickened (heavy)
- 2 cups icing sugar – used icing mixture
- Drinking chocolate powder, for dusting – I used cocoa powder
- Line a cookie sheet with parchment paper
- Melt 55g of chocolate in a large heatproof bowl set over a saucepan filled with gently simmering water. Stir in the cream and remove the bowl from the heat
- Sift the icing sugar into the melted chocolate and then using a fork, mix well together
- Knead to form a firm, smooth, pliable mixture
- Lightly dust work surface with chocolate powder and turn out the mixture, rolling out to a thickness of 5mm. Cut into circles using a 2.5cm round cutter – I simply tore off pieces and made it into mini circles – faster and more fun!
- Transfer to a prepared cookie tray and let stand for 12 hours or until dry and set
- When the chocolate creams have set, melt the remaining chocolate in a heatproof bowl set over a saucepan of gently simmering water
- Using 2 forks, dip each chocolate cream into the melted chocolate
- Lift out quickly letting any excess chocolate drip back into the bowl then place onto cookie sheet. Let set – I used the fridge for faster results😉
Yeah, when I said Guylian and Lindt had some serious competition, I hope you did not think I was kidding😉
Definitely try this, it takes a minute, no baking and results in the richest, most addictive treats ever!