Madden Space!

Chocolat blanc et pate d’amonde a la pistache:

Weight out and chop up the white chocolate (Santas this time – there was a sale on Christmas shaped chocolate in the posh choc shop) and melt 2/3 of it over a saucepan of water, until it reaches 40 degrees (c)

Take the chocolate off the heat and stir in the rest.  Allow it to cool to between 28 and 30 degrees and then transfer to a pouring jug

Pour some chocolate into a mold and then turn the mold to coat the outside edges.  Pour any excess back into the jug.

repeat until all the molds are coated (the chocolate will start to set quickly in the molds so doing them one at a time is important)

Set aside in a cool place to set.  Meanwhile, whisk egg white, ground almonds and sugar in a bowl.

Stir in chopped pistachios and then fill the chocolate cases with the mixture – not quite to the top

Pour the remaining chocolate over the top of the molds to seal in the filling.  Top with a few chopped pistachios and put into the fridge until completely set

To make Chocolat Au Lait, Caramel et Amandes:

Choose a nice day to be in the kitchen and make sure everything is tidy :

You’ll need some chocolate molds:

To start, melt 2/3 of the milk chocolate and let it reach 45 degrees (I used chocolate reindeer, although all shapes work equally well)

Take it off the heat, and add the rest of the chocolate.  Then wait for it to reach 30 degrees:

Fill half the molds with chocolate – I used a piping bag as it helps me do it neatly:

Then pop them all into the fridge:

Or not

Rearrange the fridge an then put them it

Next, toast some almonds under the grill

Forget about them for 5 minutes and then remove charcoal from the grill

Toast some more almonds – properly this time!

 Put butter, condensed milk, honey and sugar into a saucepan, melt them all down and cook for 10 minutes

Once it’s cooled enough to handle, put the caramel into on top of the chocolate and top with chopped almonds:

Leave to set and then remove from the molds