Chocolate Thins Recipe
Recipe to make chocolate thins with alternative ingredients to flavour them
This chocolate thins recipe is easy to bake and they melt in the mouth and are ideal as a treat after a meal. Anne Scott, the chocolatier and author of Auberge Du Chocolat, has kindly provided this to share our readers. Anne recommends giving these as a gift presented in a box.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
Ingredients for Chocolate Thins
The ingredients for chocolate thins are simple - just use chopped or pellet choc.
White, dark or milk can be used.
Further below is a description of suggested flavours and how to incorporate them.
How to make Chocolate Thins
Temper the ingredients. There is a guide to this in Auberge Du Chocolat.
Drop a teaspoon of it onto a sheet of cellophane or baking parchment.
Alternatively, if you want to make patterned ones, use an acetate transfer sheet.
Move the back of the spoon in a circular motion to spread until it becomes a thin disc, then leave to set. Repeat until you have used everything up.
When set, carefully peel the cellophane, baking parchment or acetate away.
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How to make Flavoured Thins
To make flavoured thins anything that includes water, such as fresh herbs or spices, must be infused in cocoa butter before use. Finely chop or grind one and a half parts fresh herbs or spices and mix into three parts melted cocoa butter. For strong flavoured herbs, such as mint, reduce the herb quantity to one part.
Leave overnight then re-melt and strain. Use the cocoa butter to flavour before tempering. One part red pepper to two parts cocoa butter can also give a tasty result. Alternatively, flavour using an oil, such as mint, orange, lemon or lavender. You could also try decorating them with powdered spices, slender slices of stem ginger, crystallized fruits or flowers, berries or nuts.
Read our review on the Choc Recipes page.
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