This colourful chocolate treat is so pretty and is featured here on the Big Dot Lime PVC tablecloth, setting the scene for Easter. It makes a lovely gift when cut into shards, wrapped in cellophane and tied with colourful ribbons.
The instructions are simple and once the melted chocolate has been spread over non-stick paper all you need to do is get creative with the toppings. Here we have used white chocolate with Easter-themed sweets, but you can use milk or dark chocolate topped with dried fruit, nuts or seeds, chilli, popping candy or even toasted coconut.
After Easter, if you have any leftover chocolate eggs, melt them down, add your toppings and keep as a treat to have with a cup of coffee.
450g white chocolate
Mini chocolate eggs
- Line a baking sheet with non-stick greaseproof paper.
- Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a pan of simmering water making sure the bowl is a tight fit. You don’t want to overheat the chocolate so ensure the bowl does not touch the water. You can remove the bowl once the chocolate has almost melted, as the residual heat will finish melting the chocolate. If you wish you can melt the chocolate in the microwave, but use a low heat.
- Place the bowl on the worktop to allow the chocolate to cool slightly, then pour onto the paper and spread out evenly.
- Whilst the chocolate is still liquid, scatter the surface with your chosen toppings.
- Place in the fridge to set for an hour.
- Cut into shards and keep in an airtight container in a cool place away from direct light. Once made, it will keep for up to a week.