So, I made things! Lots of things! People ask me a lot of it’s hard, but it’s really not. The chocolates are a bit fiddly (you need to fill the forms, tip it out, freeze it 5 minutes, then fill them, freeze them until the filling is solid, roughly 5-15 minutes depending, and then spoon some chocolate on top, and freeze it again — for a video on how to do it, check this post at How To Cook That), but the fudge is super easy! I’ve found recipes all over the place, and simplified and played with the ratios and things, so recipes of that will follow after the pictures.
(Note that these are all quickish! I always take a shortcut if I can, like using mint extract instead of fresh mint, ginger spice instead of fresh ginger, instant coffee, etc. That’s good enough for me.)
My dad always wants nothing but some of my chocolate for Christmas so for his sake I go fancy and make a box from scratch. It’s just card stock thick paper (the above box is made from two pieces of A4/letter sized papers, cut and folded into a box shape and covered in Christmas present paper. The text above just says the flavours:
Orange ~ Ginger ~ Raspberry ~ Caramel ~ Coffee
Mint ~ Gingerbread ~ Chai ~ Lemon/meringue
Peanut butter ~ Saffron
My basic chocolate filling recipe is based on several videos from How To Cook That, and also advice from my chocolate making friend Claudie: