Christmas Eve Recipes

MINT CHOC CHIP BARK

1. Using two glass bowls set over two saucepans of boiling water, making sure that the water doesn’t touch the bottoms of the bowls.
2. Melt the dark and milk chocolates in one bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.
3. Line your Tala baking tray with baking parchment. Pour a small amount of the dark and milk chocolate onto the paper, spaced out, then pour the white chocolate on top.
4. Swirl the chocolates together making a marbled effect.
5. Place the pretzels on top of the chocolate and leave to set.
6. Break this up into pieces and enjoy! (This can be kept for one week in an airtight container).

CHOCOLATE CRUNCH

1. In a large bowl, mix together the biscuits and nuts.
2. Over a pan of simmering water, in a separate bowl melt the chocolate, butter and golden syrup. Stir occasionally until smooth, then pour this over the biscuit and nut mixture.
3. Pour and flatten the mixture into a Tala performance tin.
4. Chill overnight then cut these into squares.

CHOCOLATE STIRRERS

1. Make a small hole in the middle of the cupcake cases and put aside for later.
2. Paint a very thin layer of oil over the insides of your little pots.
3. Melt the chocolate in a glass bowl until runny. If you’re using different types of chocolate, melt these separately.
4. Once melted, pour into the separate little pots. Put a lolly stick in the middle of each and sprinkle on your decorations.
5. Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
6. Once set, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each chocolate stirrer in cellophane tied with string ready to gift.