November is a month for a bit of indulgence, isn’t it? So no sooner have we scoffed up all of the Halloween sweets that we are now preparing for the bonfires of Guy Fawkes night and getting the mittens and hot toddies ready for an evening out of doors. This year, the Frost household is heading for Edinburgh to watch the fireworks of the Old Castle. I am really looking forward to visiting again a city that I discovered aged 16 with my maternal grand-parents and my wee brothers… See: I feel there already!
This recipe is for you to enjoy after the fireworks: a lovely cup of warm milk is all you need to dunk these chocolate loolipops into a smooth and decadent cup of hot delight… My photos don’t do justice to these, alas, and I failed to temper the chocolate adequately (or cooled it down too fast?) so I did not get a shiny surface 😦 but I will try again and anyhow, the taste was more than adequate!
- 250g good quality bitter dark chocolate 70%
- 3 green cardamom pods
- 15 marshmallows
- 15 skewers or lollipop sticks
Prepare the moulds, wash them in hot soapy water and dry them well. I use a flexible rubber mould with 15 holes 4cm diameter x 2cm deep.
If any water comes in contact with the melted chocolate it will be ruined.
I use the thermomix to temper the chocolate. Me too!
To grind the cardamom pods turn the thermomix speed dial to 10 and drop the pods onto the running blades for 30 seconds. Remove any large bits of husk.
Chop the chocolate in even size pieces.
Place the chocolate into the thermomix bowl set the time to 5 minutes at 50°C at speed 1.
Scrape the sides down and set the time to 8 minutes at 37°C, speed 1.
Scrape the sides down and set the time to 2 minutes at 50°C, speed 1.
This might sound a bit crazy but if the chocolate goes over 50°C it’s ruined, you need to melt the cocoa fat inside the chocolate gradually and emulsify the chocolate and fats without incorporating too much air. The result will be a shiny and crisp chocolate.
Spoon the melted chocolate into the clean grease free moulds. Skewer a marshmallow onto skewers that will act as the stirrers, insert one skewered marshmallow into each chocolate filled hole.
Let the chocolate set at room temperature for about 5 minutes, then place them in the fridge for 20 minutes to cool rapidly and prevent blooming.
Once the chocolate dunkers are set pop them out of the moulds and wrap in parchment paper. Keep the chocolate dunkers in an airtight container in a dark place.
Serve the dunkers with a cup of boiling hot milk.
Makes 15 chocolate dunkers. Or do as I did and get your daughter to make them! Too busy to write and too busy to make, that’s me at the moment! Still, I was not too busy to enjoy my cup! Thank you very much.
Save a penny for the Guy and have a lovely evening on Saturday, wherever you are. I will be in the far North of Scotland, enjoying the views and tucking into some nice Scottish nosh, I hope!