Chocolate Speckles


DSC_0129When we were in Australia earlier this year we visited a couple of chocolate shops and I kept spotting giant chocolate speckles or “freckles”.  It was a real reminder of my childhood.  We used to get them in our pick n’ mixes from Woolworths in amongst the fried eggs, shrimps and cola bottles.  

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There’s something about its topping of multicoloured hundreds and thousands that makes a chocolate speckle so much more enticing and delicious than it’s plain old naked cousin, the chocolate button.

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Aside from those shops in Australia, I haven’t seen a chocolate speckle for YEARS.  So it was high time to do something about this and I made my own.

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As expected, it was not a tricky task and most importantly they’re really fun to make.  It’s a perfect activity for little people to get involved in.

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Think melted chocolate smeared all over hands and faces, hundreds of thousands all over the kitchen (boy do those things roll!), no ovens required and almost instant treats at the end of the project.  A little patience is needed to let them set in the fridge though some spoon and bowl licking should keep everyone entertained whilst you wait!

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If you can stop yourself eating them all in one go, they also make a lovely gift – pop them in a pot with a label and ta da!  You’ve got a a beautiful home made pot of choccies.

This time last year: Oops we were offline for a while…
This time 2 years ago: Raisin Buns (Stafidopsomo)
This time 3 years ago: Light Brioche Burger Buns
This time 4 years ago: Tomato Risotto & Yemista

Chocolate Speckles

Makes 30 5cm chocolate speckles

200g chocolate (milk, dark or white or a mixture)
30g hundreds and thousands

You need 2 baking trays lined with parchment or silicone

To make:
  1.  Mark out 30 5cm rounds on your baking parchment or silicone (if you’re using a silicone mat, use food colouring or something edible to draw on your circles as it will come off onto the chocolates slightly).
  2. Break the chocolate up into small pieces, place in a bowl and either microwave for 1 minute* or place over a pot of boiling water, ensuring the bottom of the bowl doesn’t touch the water.  Stir until all melted.
  3. Using a teaspoon, spoon around 1 teaspoon of chocolate onto the baking parchment, smoothing the chocolate out as much as possible and creating the best circle you can.  Repeat 29 more times.
  4. Sprinkle each round with about 1/4 teaspoon of sprinkles before placing in the fridge to firm up for at least 30 minutes.
  5. Peel from the parchment/silicone and they’re ready to eat.
In advance:

The sprinkles will keep in an air tight container in the fridge for a couple of weeks at least.

* This is based on an 800w microwave.

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