Mizmoe

I love dark chocolate, particularly Lindt and Green & Black. Lindt have a lovely orange flavoured chocolate which could be used in place of the white, if you prefer. If you use Lindt thins - just break them up rather than chop.

I am definitely a chocoholic and eat a square most days, usually after dinner.

Tip - you can drop the melted chocolate at the end and add the nuts to the mixture with the chocolate and biscuits.

If you make it yourself, you know what’s in it - no additives (E numbers)

Recipe 1
8 oz wholemeal digestive biscuits
4 oz unsalted butter
2 tbsp golden syrup
2 x 3 oz Lindt dark chocolate - minimum 70% cocoa solids
3 oz good quality white chocolate (or Lindt orange chocolate)
1 oz chopped hazelnuts or almonds

Lightly butter an 8″ square cake tin
Put the biscuits into a strong plastic bag and finely crush with a rolling pin
Chop up the white chocolate
Warm the butter and syrup in a small saucepan set over a gentle heat, remove when the butter has just melted
Melt 3 oz of dark chocolate in a bowl over a pan of barely simmering water, transfer to the pan and stir
Add the crushed biscuits and chopped chocolate, mix thoroughly to combine
Spoon the mixture into baking tin, spread out evenly using a knife, cover and chill until set
Melt the remaining dark chocolate and pour over the mixture and immediately sprinkle with the chopped hazelnuts or almonds
Cut into small squares when cold

Recipe 2
The Choco Thins are nice with coffee after Christmas dinner, you can, if you wish, use other brands of chocolate, but it mustn’t be less than 70% cocoa solids!

Choco Thins:
5 oz Lindt dark chocolate - 70% cocoa solids
1 oz sifted icing sugar
Orange Oil or Peppermint oil - few drops

Line a large tray with a sheet of Clingfilm
Melt the chocolate in a bowl over a pan of barely simmering water
When melted, remove the bowl from the pan and stir in the sugar followed by the orange or peppermint oil (to taste) and stir thoroughly but carefully/gently - into the chocolate mixture
Using a coffee or teaspoon, drop a small amount of the mixture on to the Clingfilm
Using the back of the spoon, swirl the chocolate around to make a wafer-thin disc, repeat until all the chocolate mixture has been used then leave to set completely before lifting off the clingfilm using a knife blade

For several years I have been looking for a supply of brittle liquorice and finally found something that looks about right from Liquorice World

Brittle Liquorice helped me stop smoking - I was having a medical prior to starting a new job, the doctor found a minor heart problem and bluntly said “if you don’t stop smoking now you will not reach your 29th birthday. I was 28, it was mid June and my birthday is at the beginning of December”. I never smoked another cigarette.

Ingredients:

8 ounces caster sugar
8 ounces ground almonds
2 egg yolks
1 egg white

Required - baking tray covered with foil, weights, aluminium foil, wooden board

Directions:

Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks, one after the other. Whisk the egg white into a stiff foam and fold it into the mixture.

Lay a sheet of foil over the baking sheet and place the mixture on it. Press the mixture into a slab about 1/2 inch thick using a rolling pin and your fingers. Cover it with foil and place a wooden board weighted down with weights or a two full tin cans on top of the board.

Leave the Nougat to dry out and harden for about three full days, then slice into bite size pieces.