Jamie Magazine
By Emily Ezekiel
About the recipe
Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped
Recipe From
Jamie Magazine
By Emily Ezekiel
300g white, milk or dark (70%) chocolate
optional: edible gold or silver leaves, spray or glitter dust, to decorate
FLAVOURING IDEAS
pistachios and honey
dried cranberries and clementine zest
freeze-dried raspberries and black pepper
flaked sea salt
roasted peanuts and honeycomb
chilli and lime zest
stem ginger and clementine zest
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