Christmas Candy Bark

Christmas Candy Bark     written by Claire from Elderberry Arts

 

This is a very simple recipe that can be made by children of all ages with minimal help. It is delicious as a treat or prefect to wrap up and give as gifts. The recipe can easily be doubled or even tripled to make larger amounts, just make sure you have a baking tray or other similar surface to spread the chocolate on once melted. 

Feel free to choose your favourite brand of chocolate and milk and dark chocolate work just as well. The finished bark can be varied greatly by adding or omitting ingredients to suit your own personal tastes and an attractive marbled bark can be made by spreading the milk chocolate and then swirling in some melted milk chocolate.

For a more grown up version dark chocolate with dried cranberries and flaked almonds or white chocolate with dried cranberries and hazelnuts are delicious. 

200g milk chocolate
100g of Christmas themed sweets such as chocolate coins, jelly beans, shape jellies etc.

1. Line a baking tray with cling film or greaseproof paper.
2. Break the chocolate into small pieces and place into a bowl. Melt the chocolate in short bursts in a microwave oven or over a pan of boiling water.  
3. Once the chocolate has melted spread it over the covered tray. It should be only around five millimetres thick.
4. Add your sweets as toppings, gently pressing them into the chocolate.
5. Leave the chocolate until completely cool and hardened and then snap into pieces. 

 

Mocha Sticks with Chocolate & Chocolate Walnut Kisses

Published in Issue 20, December 2012

Written by Silvia from Slowlane Handmade

www.slowlanemade.me.uk

Mocha Sticks with Chocolate 

& Chocolate Walnut Kisses

Christmas is around the corner and and thoughts turn to gift giving and feeding the family. 

The economic downturn is also taking it’s toll and perhaps you feel that you need to cut your Christmas gift giving list. But you don’t really have to!! 

Why not give home made, home baked gifts? And try something a little different. 

These little biscuits, wrapped with love will be such a hit that your loved ones will want them all year round.

Mocha Sticks with Chocolate

Ingredients

4tbsp Espresso powder
275gr Flour
50gr ground Almonds
50gr ground Hazelnuts
75gr Sugar
10gr Vanillin Sugar
2 ½ tsp Cocoa Powder
Pinch of Slat
2 Egg yolks
200gr Butter
200gr dark chocolate
Cling Film
Greaseproof Paper

Line 3 baking trays with greaseproof paper.

Dissolve the espresso powder in 2 tbsps hot water. Mix flour, almonds, hazelnuts, sugar, vanillin sugar, 2tsp cocoa powder, salt, egg yolk, espresso and butter to a smooth pliable dough. I use my Food mixer with the dough hook for this. Form dough it into a thick roll, wrap in cling film and set it aside in the fridge for 1 hour.

Cut your dough roll into 8 pieces. Roll out each piece into 42 cm long rolls (about 1 cm thick) cut into 7 smaller rolls.

Bake for 11 – 13 minutes at Gas mark 3 or 200 degrees.

Melt your dark chocolate and cover each end of the Mocha sticks.

Chocolate Walnut Kisses

Ingredients

300gr Flour
325gr Sugar (125gr for main dough the rest for the meringue)
10gr Vanillin Sugar
Pinch of salt
20 gr cocoa powder
1 Egg
150gr Butter
ca 120gr Walnut halves
4 Egg whites
2 tsp. Lemon juice
Cling Film
Greaseproof Paper

Line your baking trays with greaseproof paper

Mix flour, 125 gr sugar, vanillin sugar, sugar, salt, cocoa, egg and butter to pliable dough. I use my food mixer with the dough hook for this. Wrap in Cling film and set aside in the fridge for 45 minutes.

Roll out the dough approximately 3mm thick on a floured work surface. Use a small circular biscuit cutter (4 cm) and cut out your shapes. You should get approximately 78 little circles.

Mix your egg whites until they form peaks, add the lemon juice and slowly add the sugar, keep mixing all the time. Keep mixing until the ‘snow’ has a shiny look to it.

Use a piping bag to add the egg snow onto your bases. Add a walnut half and bake at Gas 2 /175 degrees for 12-15 minutes. You want the snow to be firm but still white.

Sadly this will be the last of the Recipes from the SlowLane. I have enjoyed my time with Creative Crafting Magazine and I hope you have enjoyed my Recipes.