Tuesday, April 6, 2010

Happy Easter! - Dark Chocolate & Hokey Pokey, Strawberry Flavoured White Chocolate and Choc Mint Hearts

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Happy Easter Dear Readers!
.. bit late I know :p

I bet you are sick to death of seeing cupcakes, well they have been on holiday with me for the last few days whilst I went back home.

On Wednesday it dawned on me.. Thursday night I was driving home to visit my family and still haven't made any Easter Goodies! I thought to myself.. "OH CRAP!".. I'd already promised my family that they would be receiving hand made goodies so I couldn't go back on that now.

I panicked.. At lunch I raced to Robins Kitchen at Mt Ommaney and they were completely sold out of Egg Moulds. I knew that I should have bought some 2 weeks ago! *Face Palm*. After work I was supposed to get home early because Mr. BB needed to use my car.. I was naughty and raced to Spotlight Indooroopilly, my heart sunk to see the ravaged shelves. There was nothing left!

I gave up and decided to just buy some store bought Easter presents. I went for 1 last look around for ribbons and other nick nacks only to find some heart shaped bath bomb moulds.. I was SAVED!

I was also making some ensaymada that night for my Mum so I knew that it was going to be a long night of goody making.

I started by making some hokey pokey. I'd always wanted to know how to make it until I was watching Nigella one day. Here is her recipe put to use.


Dark Chocolate Hokey Pokey Easter 'Eggs'

Makes 4

INGREDIENTS
200g Dark Cooking Chocolate

200g Castor Sugar

120g Golden Syrup/Treacle

3 Tsp of Bicarbonate of Soda

Method

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Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so

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Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold.

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Turn this immediately onto a piece of reusable baking parchment or greased foil.

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Leave until set and then bash at it, so that it splinters into many glinting pieces.

Once set, melt your chocolate in a bowl over simmering water.

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Once melted use a paintbrush to coat the inside of your mould.

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Stir in the hokey pokey with the remaining melted chocolate.

Spoon into molds and refrigerate for 20 minutes until set.



Strawberries and Cream 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Strawberry oil- Not Essence

METHOD

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I was running out of time as I made these ones the morning before I left so I melted my chocolate in the microwave stopping and stirring at 10 second intervals until fully melted.
Stir in strawberry oil and pour into moulds.

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Refrigerate for 20 minutes or until set.



Dark Chocolate and Peppermint Easter 'Eggs'


Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Peppermint oil- Not Essence

METHOD

Melt in microwave stirring at 10 second intervals until melted. Stir in peppermint oil and pour into moulds.

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Refrigerate for 20 minutes or until set.


I bought some noodle boxes from spotlight 4 for $3.99 and stuffed them with crepe paper along with some goodies - eggs, chickies and my yummy chocolates.

How does this compare to overly priced, store bought eggs? I don't know about you but I love things from the heart.. :D

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Find my group on Facebook! www.brisbanebaker.blogspot.com

8 comments:

  1. What a yummy treat for Easter! Homemade chocolates are the best :)

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  2. I love the process of making hokey pokey! Great work!

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  3. Wow, that one looks yummy! I'd love to have a little slice, and what a lovely blog you have!!
    Thanks for the follow!
    I'm gladly now following you back!
    Have a great day!
    Betty

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  4. Thanks for your comments everyone!

    I didn't get to sample my goodies but I did get to taste some of the chocolate when I was tempering it. YUM!

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  5. Wow! what an idea ! What a concept ! Beautiful .. Amazing Nice review! I may have to check that out. peppermint oil

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