1x 60g bar of Barocco Choco dark chocolate
125g desiccated coconut
Melt the chocolate in a bowl over a pan of boiling water. Stir in the desiccated coconut. Place one heaped tablespoon of the mixture in a greased cupcake tin and mould into a cupcake shape. Place in the freezer for 5 minutes to set.
Sea salt caramel eggs (makes 36 mini eggs):
2x 60g bars of Barocco Choco dark chocolate
10 Medjool dates
2 tsp vanilla extract
10 tbsp water
2 tbsp + 1 tsp coconut oil
A large pinch of sea salt
Mini Easter egg mould
Melt the chocolate with 1 tsp of coconut oil in a bowl over a pan of boiling water. Using a pastry brush, brush the Easter egg mould with a layer of chocolate, then tap down on the work surface to get rid of any air bubbles. Set aside and let cool. You should have just under half the melted chocolate left in the bowl.
To make the sea salt caramel – put the dates, vanilla, 2 tbsp coconut oil, water and sea salt in a food processor and cream until smooth and caramel-like. Place in the fridge for 10 minutes.
Once the chocolate has set in the moulds, spoon the sea salt caramel into them, making sure not to overfill. Re-melt the remaining chocolate and cover the moulds with a layer of it. Smooth with a pallet knife and leave to set until completely hard. Pop the eggs out of the moulds by tapping them on a work surface or pushing them out and arrange in the chocolate nests.
Recipe courtesey of Barocco Choco.