Bar of Choc Diaries
BARofChoc diaries Episode 01
Dark chocolate- 800g
Cream – 400g
Chop the chocolate slab into smaller chunks. This helps the chocolate melt faster.
Heat cream on low heat till it starts bubbling around the edges.
Add the chunks of chocolate to a mixing bowl and then pour the hot cream over. Whisk gently until all the chocolate melts and mixes well with the cream.
Sponge / tea cake– 250g (preferably chocolate)
Ganache – 70g
Vanilla / chocolate butter cream – 70g
Crumble the sponge into small chunks.
Add the butter cream and ganache to the crumbs.
Gently knead the dough like mix until all the ingredients mix completely.
Shape into balls (or any other shape you’d like).
Garnish with sprinkles, nuts, melted chocolate or anything that you have handy.( You could also add rum soaked raisins or other dry fruits to the mix.)