47. Chocolate Caramel Hearts

I found some heart shaped ice cube molds in our local shop the other day so I thought I'd give homemade chocolates a try. What a success! Rustic, delicious, and a great way to use up some of that salted caramel spread.

Chocolate Caramel Hearts

Makes 14 hearts

500g milk chocolate, chopped into small bits
300g salted caramel spread

one awesome heart shaped silicone mold

Start by tempering your chocolate. Well tempered chocolate is key when making homemade chocolates: it ensures a lovely shiny finish and a good snap when eaten. To achieve this, heat 350g of your chocolate over a bain-marie until melted and a thermometer reads 50ºC. Remove from heat and stir in your remaining 150g of chocolate. Continue stirring to cool your chocolate to 27ºC. This may take 10-20 minutes depending on how cool your room temperature is. Once you've reached 27ºC, pop your chocolate back on to your bain-marie and reheat slightly to between 29 to 30ºC. Your chocolate is now ready to use.

Make sure your mold is clean and dry. Fill each hole with chocolate, tap it slightly against your work surface to remove any air bubbles, then turn onto a cooling rack set over a plate or bowl and allow your chocolate to drip out for about 1 minute. Once your chocolate has finished dripping, scrape the top of your mold to remove any excess chocolate, then allow to set slightly for 10-15 minutes.

Once your chocolate has set, fill with salted caramel to 1mm below the edge of your mould. If your filling seems too stiff, warm it slightly in the microwave or over your bain-marie. Freeze for a minimum of 30 minutes until your caramel has set.

Reheat your chocolate, fill each gap and scape the top of your mould, making sure the edges of your chocolates are lovely and clean. Allow to set in the fridge for at least 15 minutes. Gently unmold your chocolates. If your feeling fancy, use some of your leftover chocolate to drizzle overtop. Eat straight away or store in an airtight container in the fridge for up to a month.

41. Mini Meringues

Left over egg whites need never be wasted again!

Mini Meringues

Makes loads

100g egg whites (about 2 large)

100g caster sugar

100g icing sugar

Beat your egg whites with 2 tbsp of your caster sugar. Continue beating until you get medium peaks, then add the rest of your caster sugar one tablespoon at a time. Beat until firm. Add in your icing sugar and beat again for 2-3 minutes until the mixture is shiny, smooth and holds it's shape well.

Preheat your oven to 85ºC. Pipe meringues into little mounds about 2cm in diameter and bake for 1h30 to 2hrs until fully dry. Store in an airtight container.

32. Apple Pâte de Fruit

These all natural fruit gums are delicious, super easy to make and look so beautiful coated in sugar. Beats the shop bought kind any day! I used the reserved cooking apples from yesterday's jelly, so if you're making both recipes at once, you can sieve your apples once they've finished straining.

Apple Pâtes de Fruits

Makes about 60

2kg golden apples (or reserved cooked apple)
enough water to cover apples
about 750g caster sugar
15g lemon juice

Granulated sugar for coating

Chop your apples up into small pieces. No need to peel or core your apples: the pips are what provide the pectin needed to set your jelly. Add to a large casserole with just enough water to cover your apples. Bring to a boil and cook for 30-40 minutes until your apples are cooked through.

Use the leftover apples from making your apple jelly

Allow to cool slightly before pressing through a fine sieve. Weigh your puree and add the same weight in caster sugar along with 5g lemon juice for every 250g puree. I ended up with 750g of apple sauce and added 750g sugar and 15g lemon juice.

Bring to a simmer and cook over a medium heat until it is so thick that a spoon leaves a clean line through the mixture to see the bottom of the pan. You can also check it's set by putting a teaspoon of mixture onto a frozen plate and freezing for a minute. If it forms a firm jelly, it's good to go.

Pour your mixture into a parchment paper lined tin. Spread it out evenly, cover with another piece of parchment paper and leave to set for 24 hours. Cut into small square and roll in your granulated sugar. Keep in the fridge in an airtight container for up to a month.