Ingredients
Method
1.Sprinkle half each of the nuts, marshmallows, orange and ginger into holes of two 12-hole (1-tablespoon/20ml) silicone mini muffin pans.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour chocolate into pan holes, covering the base. Sprinkle the tops with remaining nuts, orange, marshmallows and ginger, pressing gently into the chocolate.
3.Refrigerate for 2 hours or until set.
Store bonbon s in an airtight container in th e fridge for up to 1 week. Use a good-quality da rk chocolate; one with 70% coco a (cacao) would suit this recipe . If you don’t have a silicone pan, turn this recipe into a trendy `rocky road’. Melt the chocolate and mix with the remaining ingredients; spread into a shallow baking-paper-lined tray and, when it’s almost set, cut into squares.
Note
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