Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- ½ cup coconut oil (115g)
- ¼ cup Chelsea Golden Syrup (88g)
- 60g butter
- 1 tsp vanilla extract
- ½ cup Dutch cocoa powder (65g)
- ¼ cup Chelsea Icing Sugar (38g)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Kaitlyn
Love this recipe, have been making it for years. You have to nearly simmer, but not quite, so that when it comes to freezing it, the coconut oil doesn't party separate and show whitened edges on the chocolate. Will be putting it in heart shaped moulds as a valentines day gift. Hope this helps 😁
5
Ella Parker
Love the chocolate. I made with coconut shreds because we didn't have coconut oil. Still delicious.
5
paige hewald
i think it's a really good recipe
5
Juno
I have not tried it yet but I hope I will rate it 5
5
Stacey Desrens
This is a really great recipe, it turned out well, but not as well as the other recipes posted by other companies.
3
Method
Place coconut oil, Chelsea Golden Syrup, Tararua Butter and vanilla extract in a large saucepan. Sift in cocoa powder and Chelsea Icing Sugar.
: Heat on low until coconut oil and butter have melted and mixture is smooth (do not simmer or boil). Remove from heat.
Pour mixture into chocolate moulds and freeze for 10-15 minutes, until set. Remove from moulds and store in airtight containers in the fridge (do not store at room temperature, as the chocolate melts easily). Chocolates keep well for at least a couple of weeks, refrigerated.
EASTER EGGS : Fill Easter egg moulds approximately 1/4 full with chocolate mixture. Swirl to coat the moulds. Freeze for 5 minutes. Repeat up to 10 times, until you have a thick enough chocolate layer. After the first couple of rounds of swirling and coating, use a pastry brush to brush the chocolate on instead. Carefully remove Easter egg halves from moulds and join together with a little more of the chocolate mixture. Refrigerate.
Tips for Easter egg making:
Easter egg moulds can be found at craft shops or specialty cake supply stores.
You can keep the chocolate mixture in the fridge while each layer freezes, to give it a thicker spreading consistency. If it hardens too much, microwave on low to re-melt.
Try filling hollow eggs with mini Easter eggs or lollies.
You can also make smaller solid Easter eggs and fill with marshmallows or caramel sauce. Spoon out a hollow in each half before the chocolate completely sets, then add your fillings, freeze again and stick the halves together.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Icing Sugar
Icing sugar can also be...
Reviews
5
What did you think of this recipe?
Kaitlyn
Love this recipe, have been making it for years. You have to nearly simmer, but not quite, so that when it comes to freezing it, the coconut oil doesn't party separate and show whitened edges on the chocolate. Will be putting it in heart shaped moulds as a valentines day gift. Hope this helps 😁
5
Ella Parker
Love the chocolate. I made with coconut shreds because we didn't have coconut oil. Still delicious.
5
paige hewald
i think it's a really good recipe
5
Juno
I have not tried it yet but I hope I will rate it 5
5
Stacey Desrens
This is a really great recipe, it turned out well, but not as well as the other recipes posted by other companies.
3
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ingredients
- 1 ½ cups Meadow Fresh Milk, warmed
- 8g sachet (2 ¼ teaspoons) Edmonds Instant Dry Yeast
- ½ cup Chelsea Caster Sugar, divided
- 4 cups Edmonds Standard Grade Flour
- ½ cup cocoa powder
- 60g butter, chilled, chopped
- 1 egg, lightly beaten
- ⅔ cup dark or milk chocolate bits
- butter, to serve
CROSSES
- ¼ cup Edmonds Standard Grade Flour
- 2 teaspoons Chelsea Caster Sugar
- 3 Tbsp water
GLAZE
- ¼ cup Chelsea Caster Sugar
- 2 Tbsp water
learn about baking
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