ON THE MENU: CHOCOLATE BRITTLE

March 17, 2016

From mini eggs to Lindt chocolate bunnies, Easter means one thing: increasing our sugar intake tenfold. But when that comes in the form of a Malteser bunny or gigantic Easter egg, who really cares? Getting us inspired for the chocolate-fest to come, London-based cake guru, Georgia’s Cakes, shares with us her white and milk chocolate brittle recipe so you can whip up your very own sugar feast at home. Over to you, Georgia…

Ingredients

Rectangular metal or glass tray
Baking parchment
2 microwave/heat proof bowls
250g good quality white chocolate
250g good quality dark chocolate
A selection of Easter chocolates including mini eggs, chocolate drops and marshmallows



Recipe:

1. Line your tray with parchment paper

2. Melt the white and dark chocolate in separate bowls, either in the microwave in 30 second spurts mixing in between, or over a Baine Marie (pan of hot water). I prefer melting over hot water as you’re far less likely to overheat the chocolate and it melts a lot more consistently.

3. Once melted, pour the dark chocolate in a random pattern into the tray, and then the white chocolate in the gaps

4. With a knife or spatula, gently draw swirly patterns in the chocolate to get a lovely marbled effect (don’t do too many as the chocolate will mix in rather than create a pattern)

5. Tap the tray onto your surface to even out the chocolate so it’s flat

6. Sprinkle over as many or as little Easter treats as you wish

7. Put the tray into the fridge for at least two hours to ensure the chocolate has completely set

8. Once it has set, take the parchment out of the tray and peel away the chocolate which should come off in one large block

9. Run your hands under cold water and dry them thoroughly, then snap off large and little chunks of chocolate and keep somewhere cool or in the fridge.

10. If you want to put the chocolate shards into a cellophane bag as a gift, keep the chocolate shards in the fridge until you are ready to package them.

Enjoy!