I bet you didn’t know that you can make your own fancy-looking chocolates – with an ice cube tray! It’s so easy and just imagine the praise you’ll get after dinner when you tell your guests you made these for them. They also make a beautiful gift when wrapped in a pretty box! 

HOW TO MAKE YOUR OWN CHOCOLATES

Time until I can eat it: 1 hour

Difficulty level: a little effort

 

Cookies and Cream Chocolates

Makes 18

 

50g cream

125g The Kate Tin White Baking Chocolate Drops 

200g The Kate Tin Milk Baking Chocolate Drops, melted

50g chocolate sandwich biscuits (like Oreos), crushed

 

Place the cream in a saucepan and bring to the boil then pour over the chopped white chocolate. Stir until smooth and melted. Allow to set in the refrigerator. Pour the baking chocolate into a clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down, and tap all the excess chocolate so it runs out. Scrape any chocolate off the edges. Refrigerate until set. Reserve the leftover chocolate in the bowl and keep warm. Stir the crushed cookies into the set ganache and place in a piping bag. Remove the ice cube tray from the fridge and pipe the filling into each cavity. Pour the remaining chocolate over the top, scrape it with a palette knife and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks. 

 

Tahini and Salted Honey Chocolates

Makes 18

 

200g The Kate Tin Dark Baking Chocolate Drops, melted

125g The Kate Tin White Baking Chocolate Drops 

50g cream

60g tahini paste

115g honey

sea salt, for sprinkling

 

Pour the melted milk chocolate into a clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Scrape the edges of the mould using a palette knife. Refrigerate until set. Reserve the leftover chocolate in the bowl and keep warm.Place the cream in a saucepan and bring to the boil then pour over the chopped white chocolate, tahini and honey. Stir until smooth and melted. Allow to set in the refrigerator. Remove the ice cube tray from the fridge. Place the filling into a piping bag and pipe the filling into each cavity. Sprinkle with a little sea salt. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.

 

Strawberry and Gin Chocolates

Makes 18

 

100g cream

450g The Kate Tin White Baking Chocolate Drops 

deep pink powdered food colouring

100g fresh strawberries, hulled and pureed

zest of 1 lemon

2 tbsp (30ml) gin

 

Place the cream in a saucepan and bring to the boil then pour over 250g white chocolate drops. Stir until smooth and melted. Allow to set in the refrigerator. Tint 50g of white chocolate pink with the food colouring, using a teaspoon, flick some of the chocolate onto a clean plastic or silicone ice cube tray to form splatters. Allow to set in the refrigerator. Pour the remaining melted chocolate into a clean ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Scrape off the edges with a palette knife. Refrigerate until set. Reserve the extra chocolate. Stir the pureed strawberries, zest and gin into the set ganache and place in a piping bag. Remove the ice cube tray from the fridge and pipe the filling into each cavity. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.

 

Coconut Matcha Chocolates

Makes 24

 

200g The Kate Tin White Baking Chocolate Drops, melted

green powdered food colouring

25g desiccated coconut

125ml (1/2 tin) condensed milk

2 tsp matcha powder

1 tsp yuzu or lime juice

 

Tint the white chocolate green with the food colouring, pour into clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Refrigerate until set. Reserve the extra chocolate. Combine the coconut, condensed milk, matcha and juice in a bowl.  Remove the ice cube tray from the fridge and spoon the filling into each cavity. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.

 

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