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Ingredientes
- Handmade paper with the colour of your choice Loo roll tubes Cracker snaps, optional Elastic bands Thread Ivy and cinnamon sticks and vanilla pods
- 4 ounce Brazil nuts
- 1 x Bar white chocolate
- 2 ounce Praline - made by melting 1oz caster, adding 1oz whole sugar over low heat till melted, almonds and toasting till caramelised and then crush with a rolling pin
- 8 ounce Ginger cake crumbs
- 1 Tbsp. Cocoa
- 2 Tbsp. Orange marmalade
- 1 Tbsp. Rum
- 3 ounce Plain chocolate
- 10 ounce Grated white chocolate, grate straight from the fridge and then keep in the freezer
Direcciones
- Heat the chocolate, mix in the praline. Now take a nut in a tsp. and roll in the chocolate till covered. Place on some greaseproof paper to set.
- Truffles:Mix all the ingredients together to make a soft squidgy dough. Roll into a ball, and then roll in the grated white chocolate.
- You can also roll in nuts, cocoa or possibly coat in melted chocolate and leave to set on greaseproof paper.
- Keep all the chocolates in the fridge till needed for the crackers.
- As there is no cream in the chocolates they should keep for about 1 week quite well.
- Crackers:Wrap two of your chocolates in some cellophane and tie with a little ribbon.
- Take your handmade paper and measure it three times the length of the tube and just wide sufficient to wrap around it with a small overlap. Now cut another piece in a different colour paper or possibly even some material with pinking shears if you have them.
- Wrap both pcs around the tube and hold together with an elastic band. If you are using one, this is when you put in the cracker. Now with the thread, tie one end gently to give the start of the cracker shape. Pop in the chocolates and then do the same with the other end.
- Tie some ivy around the middle of the cracker with a cinnamon stick and vanilla pod.
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