This week, Roy decided that with Easter approaching it was the perfect time to try out a recipe he discovered in his grandma’s cookbook. The recipe was for ‘fairy buttons’ and has always intrigued him as it appears to be a recipe for something like freckles. The idea of making chocolate was perfect for Easter, so Roy decided it was time to give it a go. So this week Roy Creates Chocolate Fairy Button Eggs For Easter.
Note: Roy greased some cookie cutters liberally with butter and made some large shapes, but freeformed 'Easter Egg' shapes with most of the mix.
You Will Need:
- 120 grams of chocolate. Roy used dark chocolate, but you could use milk if you preferred.
- 15 grams of copha
- 1 teaspoon of instant coffee
- Hundreds and thousands to sprinkle.
Method:
- Line flat biscuit trays with baking paper or grease and set aside
- If using a block of chocolate, break it up and put it into a glass or ceramic bowl
- Add the copha and coffee
- Melt the copha, chocolate and coffee together until smooth. Roy did this in the microwave, but be careful not to burn it.
- Sit the bowl of chocolate into a bowl of cold water (being careful to get no water in the chocolate) and stir until the chocolate thickens a little
- Spoon the chocolate into small shapes on the prepared trays and sprinkle with hundreds and thousands.
- Allow to completely harden and set before transferring to a container.
- Store in the fridge
- Enjoy!