Nut chocolate

Ingredients:

200 gms milk chocolate
100 gms mixed chopped nuts

Method:

Melt the chocolate in a double boiler and let it cool for 10 minutes. Add the nuts and mix it. Put in moulds or set spoonfuls on butter paper. Keep in fridge till set.

Chocolate - Rum and raisins

Ingredients:

125 gms chocolate, melted (don't temper)

50 gms raisins, soaked overnight in rum.

Method:

Mix the above ingredients. A dough like mass will form, easy to handle and non-sticky while handling. Prepare round balls. Refrigerate. If desired, coat the rum balls in tempered chocolate and then refrigerate on butter paper for two days.

And some more...

Alternatively, you could roll the rum balls in unsweetened cocoa powder and then set them.

Mint truffle

Ingredients:

125 gms cooking chocolate, don't temper

50 gms fresh cream

praline to coat

spearmint essence, liquid based oil essence can also be used

Method:

Melt the chocolate in a double boiler. Using a whisk gradually add cream and essence. Place in the freezer/refrigerate till firm. Using a melon scooper or a large spoon, remove small quantities of the ganache, forming balls coat these in broken praline. Serve immediately in buttercups.

And some more:

Instead of mint essence, try using butterscotch or columbian coffee essence, the possibility of using various essences is endless.

Chocolate - Crackle bar

Ingredients:

125 gms tempered chocolate
3/4 cup cornflakes
1/4 cup chopped walnuts

Method:

Mix the above together. Pour this mixture in a bar mould and tap the mould to remove air bubbles. Refrigerate for a day and a half.

And some more:

Pour plain tempered chocolate in the bar mould to make a deluxe bar of chocolate.
Flavour the chocolate with mint/cinammon oils. Makes an impressionable gift.
Add rice crispies instead of cornflakes
Add other lightly baked nuts instead of walnuts.