Sweet Like Chocolate

Now I know we said we weren't going to celebrate Valentine's but I can't let the occasion go by without so much as a how's your father. If you're in need of a little gesture but are short on time (it is the 13th after all) then these flavoured chocolates are perfect. No need to fork out loads of money for a decadent box from a chocolatier, these little beauties can be made at home for under £10.

What you'll need:

• 150g dark chocolate
• 150g milk chocolate
• 150g white chocolate 
• A jar of stem ginger pieces in syrup
• 50g butterscotch pieces 
• 50g pistachios 
• Sea salt flakes

(Makes roughly 36) 

I have made three different types, white chocolate and pistachio, milk chocolate and salted caramel, and dark chocolate and ginger, but you can mix and match any flavours you like. Don't melt all the chocolate at once it is easier to do one flavour at a time (especially if you only have one mould like me). I used a silicone heart mould like this one.

Dark chocolate & ginger:

Melt the dark chocolate in a bowl over a pan of simmering water. Take a piece of ginger out of the jar and chop into small squares and place one in the bottom of each heart. This way when you turn out the chocolates you will have a piece of ginger peaking out the top. When the chocolate is melted stir in about half a teaspoon of the syrup to infuse the chocolate with ginger flavour, tasting as you go (as if you need an excuse). Spoon the melted chocolate mixture into the moulds and leave to set in the fridge for 45 minutes to an hour.

Milk chocolate & salted caramel:

This is my personal favourite. Whoever came up with this combination I salute you. It's the same idea as before, melt the chocolate in a bowl over simmering water and sprinkle a few butterscotch pieces into the moulds to line the bottom. Mix the rest of the butterscotch into the chocolate until they have softened slightly (they won't completely melt). Then add some sea salt flakes, again tasting until you have the right combination. Pour the mixture into the moulds and leave to set in the fridge for 45 minutes to an hour. 

Pistachio & white chocolate:

Easy peasy. Remove the pistachios from the shells and lightly ground using a pestle and mortar or roughly chop. Sprinkle the pistachio pieces into the moulds and then pour over the white chocolate, melted in the same way as the milk and dark. Leave to set in the fridge for 45 minutes.