MARASCHINO CHOCOLATE BELLS 

Little chocolate bells are so appealing with a maraschino cherry hidden inside, and they are quite simple to make A small bow adds a festive touch. The recipe makes about 30 chocolates 

INGREDIENTS:

• 1 packet of 6 small Christmas bells ( see note below ) 

• 250g packet dark cooking compound chocolate ( see note below ) 

• 227g jar maraschino cherries 

MARASCHINO CHOCOLATE BELLS RECIPE:

STEP 1 Wash and dry the bells thoroughly. Melt chocolate over simmering water. Spread a little chocolate inside the bell, and use the skewer to spread the chocolate into the top of the bell shape. Place on a plate. freeze for 2 minutes. 

Note: The small plastic Christmas bells used were obtained from a chain store in packets of 6. Chocolate is available from most supermarkets. 

STEP 2 Place a halved maraschino cherry, cut side up, inside the bell. Spread with a little more melted chocolate to seal bell completely Return to the freezer for 5 minutes. 

STEP 3 Using a small, fine skewer, insert the skewer into the top part of the bell, as shown. This will break the seal of the chocolate inside the bell, allowing it to be removed without difficulty. Using a skewer, drop a small amount of chocolate on top of each bell, and place a small ribbon bow in position. These bells will remain solid at room temperature.  

COLORED SUGARS These make such a pretty gift and are a novelty when put on the table, in their jars, to use with after-dinner coffee. White with two contrasting colors looks attractive. Coffee ars make good containers; if they had a glass lid with a plastic seal, remove this, fill the lid with sugars, make sure they are firmly packed, then put the plastic seal back in position. 

To color the sugar: Work with about 1 cup of sugar at a time. Use granulated ( ordinary ) sugar or coffee crystals. Do not use castor sugar: it is too fine. Put it into a plastic bag, add a drop or two of desired food coloring ( depending on the density of color required ), then shake and squeeze the bag until the coloring is evenly distributed through the sugar. Repeat for other colors. 

To fill into jars: Put the sugars into small jugs, such as measuring jugs. Alternate the colors and white sugar, making geometric patterns. The handle of a teaspoon or a paintbrush will help push the sugar up the sides of the jar to make fancy patterns, as desired. 

Make sure the jar is tightly packed so that the pattern will not move and change shape; press sugar down firmly with the palm of your hand or the back of the spoon when the jar is full. Top up with more sugar if necessary.

Also Read:  CHOCOLATE HAZELNUT CHRISTMAS