This week marks the start of chocolate week! (14th to 20th October 2013) Yes it's real, so throughout the week we'll be sharing a few of our favourite chocolate recipes to help you celebrate it. All of which provide new, and healthier, ways of enjoying chocolate, mmm!
The first recipe is Pink Lady chocolate apples
Chocolate week provides the perfect excuse to drizzle juicy Pink Lady apples in chocolate. Pack them in the kids’ lunch box to make sure they get the benefits of fruit whilst celebrating chocolate week!
This is a also great recipe for Halloween or bonfire night. Pink Lady apples on sticks, drizzled prettily with white & dark chocolate - like toffee apples but easier. Good for kids to help with, and tuck into, great for a party. Very simple and very pretty.
You will need (makes 6):
100g chocolate, finely chopped (use milk, plain or white - or a mixture)
6 Pink Lady apples
6 long lolly sticks (available at kitchen shops, online & some supermarkets)
Prep time: 20 minutes
What to do:
Cooking time: 2-4 minutes (for the chocolate)
Add a few centimetres of water to a small saucepan and set on the hob over a medium heat and bring up to the boil.
Put the chocolate in a small heatproof bowl, using separate bowls for different colours of chocolate - a sturdy pyrex one is ideal. Once the water in the pan is boiling, set the bowl on top ensuring the base doesn’t actually touch the water. Turn off the heat and allow the chocolate to melt gently, stirring as it does so. If the chocolate has been finely chopped this should only take a minute or so.
Pierce the centre of each apple, just next to the stalk, and insert a lolly stick in deep so that it feels firmly embedded. Line a baking sheet with a piece of greaseproof paper and spread the apples out on it.
Use a teaspoon to drizzle thin trails of chocolate around each apple, using the lolly stick to twirl the apple to get an evening coating all over. Set back on the tray and repeat with the other apples. Set aside somewhere cool to set.
Cooks tips: Melting chocolate
Whilst melting dark and milk chocolate is pretty easy, and can be done in the microwave if you prefer, melting white chocolate is a little trickier. It is more prone to ‘seizing’, which is turning unpleasantly grainy and splitting slightly. By chopping the chocolate into small lumps it will melt much quicker and not need any direct heat source. This will minimize the risk of overheating. White chocolate is not easy to melt in a microwave as you have little control over the direction of the heat source.
For more tips and tasty recipes visit www.pinkladyapples.co.uk.
Each serving contains
156 Calories 8%
25.3g Sugar 28%
5.3g Fat 8%
3.1g Saturates 13%
0g Salt 0%