Wowzer, what a week it’s been! Lots of travelling. The Maldives are stunning. I don’t think that’s a widely disputed fact but seriously, I could not fault those Islands as a location. We worked long hours chasing the sun but it was worth it in the end because the images are beautiful and our client was happy. I just hope I can get my hands on the jpgs because they’ll do wonders for my book and it will make a great fresh start to the New Year. Here are a few Iphone snaps I took on location … tis not ugly.
That said, its great to be home. Now I feel I can relax a bit and get really excited about Christmas and New Year’s Eve. Still jet lagged out of my skull, I opted for something a bit easier this week. These little Chocolate Christmas Trees where inspires by a silicone mould (US: mold) in the pound store, no less (score). They take minutes to prepare and are dead easy. Just make sure to leave time to allow them to set.
Chocolate Christmas Trees
- Silicone Moulds. If you can’t find one, you can also use any ice tray
- Good quality dark chocolate
- Chopped pecans
- Chopped cashews
- Dried cranberries
1. Melt the chocolate in a glass bowl over boiling water. Be careful not to let the water touch the chocolate which may case it to seize.
2. Carefully spoon the chocolate into the moulds. Feel free to lick up any spillage (The joys of being a bit clumsy)
3. Once your moulds are full, press the crushed nuts and cranberries into the chocolate.
4. Leave to set in the fridge for a few hours, decanter and walla.
Feel free to use your favourite chocolate and you can really experiment with the topping flavours; candied fruit, nuts, a little liquor, coconut, ginger are all great options. You can pretty much clear out your baking leftovers from the year.
Have a wonderful Christmas weekend everyone.