Name: Homemade chocolate drops
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: Makes about 200, enough for 20-40 gifts
Cuisine: British
Ingredients: 200g dark chocolate (we used 70% cocoa content); a pinch of hot chilli powder; red edible glitter (we used splatcooking.com); 200g milk chocolate (we used Green & Black's cook's chocolate with extra cocoa butter); an eighth of a tsp flaky sea salt; 25g pistachios finely chopped; 200g white chocolate; crystallised rosé petals (we used squires-shop.com)

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Homemade chocolate drops

Homemade chocolate drops

Sarah Cook

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Makes about 200, enough for 20-40 gifts

Easy

Prep: 1 hr

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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Create a sophisticated chocolate box, perfect as a gift for guests at a wedding

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Ingredients

Nutrition

Units:

MetricUS

For dark chilli drops

200g dark chocolate

(we used 70% cocoa content)
a pinch of hot chilli powder
red edible glitter

(we used splatcooking.com)

For salted pistachio drops

200g milk chocolate

(we used Green & Black's cook's chocolate with extra cocoa butter)
an eighth of a tsp flaky sea salt
25g pistachios

finely chopped

For rose drops

200g white chocolate
crystallised rosé

petals (we used squires-shop.com)

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop ‘drops’ of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.
step 2

For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.
step 3

For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.

RECIPE TIPS

STORING YOUR CHOCOLATE DROPS

You can make these up to 3 days before the wedding, but store in a cool place (not the fridge), and cover loosely with sheets of parchment. Package the day before the ceremony and store in a cool place, not the fridge. You can list the flavours on the label, if you like.

FINISHING TOUCHES

All the packaging we used to present our favours is easily available on the high street. Head to the haberdashery section at John Lewis for ribbon, string, parcel labels and butterfly clips. Visit Confetti stores, or shop online at confetti.co.uk, for all boxes, bags and lollipop buckets.

MULTIPLYING THE QUANTITIES

You’ll probably end up with more dark chilli than the other flavours, as dark chocolate spreads into ‘drops’ more easily – so if you’re increasing this recipe think about doubling the salted pistachio and rose flavours first.

Recipe from Good Food magazine, June 2010

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A star rating of 5 out of 5.3 ratings

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