Recipe: chocolate medallions
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Making after dinner chocolates is a fun way of getting creative with toppings and textures – adding a pinch of sea salt, chopped hazelnuts, a grating of cinnamon or even some crispy bacon for a real sweet and salty kick.
A fab edible gift idea that you can tailor to anyone’s fancy – pop in a cellophane bag and seal with some festive ribbon.
Tip
- Medallions will keep in an airtight container for a week or so.
Chocolate medallions
Melt the chocolate (in separate bowls) over a bain marie.
Use a small cookie cutter to draw small circles on baking paper.
Place the paper, pen side down onto a tray.
Spoon or pipe chocolate onto the circles.
Sprinkle with topping of choice or swirl in the white chocolate to create a marble effect.
Place in the fridge for 30 minutes.
Use the same cookie cutter to stamp out perfect medallions or leave as is for a rustic, handmade look!
Melt the chocolate (in separate bowls) over a bain marie.
Use a small cookie cutter to draw small circles on baking paper.
Place the paper, pen side down onto a tray.
Spoon or pipe chocolate onto the circles.
Sprinkle with topping of choice or swirl in the white chocolate to create a marble effect.
Place in the fridge for 30 minutes.
Use the same cookie cutter to stamp out perfect medallions or leave as is for a rustic, handmade look!
Making after dinner chocolates is a fun way of getting creative with toppings and textures – adding a pinch of sea salt, chopped hazelnuts, a grating of cinnamon or even some crispy bacon for a real sweet and salty kick.
A fab edible gift idea that you can tailor to anyone’s fancy – pop in a cellophane bag and seal with some festive ribbon.
Tip
- Medallions will keep in an airtight container for a week or so.
Chocolate medallions
Melt the chocolate (in separate bowls) over a bain marie.
Use a small cookie cutter to draw small circles on baking paper.
Place the paper, pen side down onto a tray.
Spoon or pipe chocolate onto the circles.
Sprinkle with topping of choice or swirl in the white chocolate to create a marble effect.
Place in the fridge for 30 minutes.
Use the same cookie cutter to stamp out perfect medallions or leave as is for a rustic, handmade look!
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