EPISODE 6: DELILAH MONTAGU
“This is by far the funnest thing I’ve done all year!”
Delilah Montagu is our guest for episode 6! We chat all things music music from Kelis to Late Conhen while knocking up some original Gingernut chocolate sandwich biscuits and making our own version of a classic fancy chocolate!
Watch the episode now!
Visual recipe below for those of you who fancy giving it a try!
GINGERNUT CHOCOLATES & SANDWICH BISCUITS
Ingredients
100g salted butter
100g dark chocolate
100g milk chocolate
1 tbsp ginger syrup
100g gingernut biscuits
100g salted peanuts
100g honey roast peanuts
To decorate
50g dark chocolate gold & copper clusters edible gold glitter
Method
Melt the butter in a small saucepan, once melted remove from the heat and add in the chocolate, broken up into small pieces. Allow the chocolate to melt, before stirring everything gently together and adding in the ginger syrup.
Blitz or break the gingernut biscuits and half the salted and honey roast peanuts into crumbs, in a plastic food bag with a rolling pin or in a food processor. Mix through the chocolate mixture in the pan, until everything is thoroughly combined. Allow the contents to chill until the mixture firms up enough to handle and shape into balls.
Meanwhile chop or blitz the remaining nuts into pieces and use a sift to remove the peanut dust into a separate bowl. Place the sifted peanuts into a shallow bowl together with some of the metallic clusters and dust.
When ready to shape into balls and decorate, scoop up the mixture with
a teaspoon and roll each one into a ball between your palms. Before tossing in your chopped up nuts, clusters and edible glitter. You can also toss some in the peanut dust for an extra salty, yet less nutty finish. Melt the dark chocolate and pipe over the peanut dust covered chocolates and adorn with more chopped nuts and metallic clusters. Place the chocolates to chill in the fridge. They can be stored and kept in the fridge for a few weeks, or frozen for a few months in the freezer.
To make your chocolates extra special, cover them in gold foil complete with bespoke sticker!
GINGERNUT SANDWICH BISCUITS
You can use the chocolate mixture to sandwich between two gingernuts to create extra nutty chocolate crunch creams. To give them an even more nuttier look and feel roll the sandwiched biscuits in the chopped nuts, to coat the surround of the sandwiched filling. As well as piping extra chocolate over the surface and decorating with more nuts and clusters.