Monday, 14 November 2016

I've just had a wonderful day making 
chocolats délicieux!

This is a selection of white, milk and dark chocolate with a champagne ganache filling.  
Bronze and gold metallic powders create the gorgeous finish.

The correct temperature at each stage is crucial for a good result.

These choc lollipops have popping candy inside and pretty transfer prints on the reverse.

Chocolate bars are the simplest to make but none-the-less scrumptious for that - these contain a mixture of nuts, seeds and glacé fruits and are flavoured with raspberry and orange followed by a dusting of metallic gold! 

Plain dark chocolate is difficult to beat but who can resist eating too much!

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