Peppermint Cracknel and Coconut Chocolate
We were off to friends for dinner and a catch up after far too long a time. A few weeks earlier I had borrowed The Chocolate Cookbook by Christine France from our local library and I spotted this interesting recipe in it. The right opportunity to make it had now arrived.
This is what I did:
- Put 4oz vanilla sugar (specified granulated in the recipe) into a pan and onto a medium heat until liquified.
- At this point I took it straight off the heat as I’ve come a cropper with burnt sugar in the past and it isn’t nice. It continued to cook in the pan for a little while and turned a lovely caramel colour. The recipe had stated adding 1/4 pt water with the sugar, but as a sugar thermometer was needed for this (and I don’t yet have one of those), I thought my method was easier.
- Added one drop of peppermint oil.
- Poured this onto a piece of baking parchment and left to cool and harden.
- Broke into bits and bashed around with the end of a rolling pin to crush as best I could.
- Toasted 4oz desiccated coconut in a frying pan until golden – stirring all the time.
- Melted 200g 72% dark chocolate in a pan over hot water.
- Stirred in the coconut and peppermint pieces.
- Poured into a silicone loaf tin and left to set.
- Tried unsuccessfully to cut the chocolate into sticks.
- Placed them as neatly as I could into a cellophane bag and tied them up with a bow and a label (no successful photo of that to show though).
These were meant to be chocolate sticks rather than chunks. When I tried to cut them however, they just broke any which way and were not going to be made into the delicate slim sticks I had envisaged – ho hum! Perhaps this was because my mint cracknel pieces were just too big. Despite the technical hitch, the end result was pretty good: nil points for presentation but 9 out of 10 for taste and texture. The tasting panel seemed to agree.