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Chocolate Candies
Whether you want to fill and Easter egg or a pretty box with chocolates, you will find that these recipes are far easier than you ever believed possible.

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Orange Chocolates
Ingredients
16oz (455g) high quality semi sweet (plain) or sweet (milk) chocolate
8oz (225g) honey
12oz (340g) finely chopped or minced orange peel
4oz (95g) chocolate and hazelnut spread
3/4oz (22g) orange zest

12oz (340g) semi sweet or sweet chocolate for dipping

Method
1. Melt the chocolate (see Techniques) and warm the honey separately.

2. Stir the orange peel and chocolate and hazelnut spread into the melted chocolate, then mix in the orange zest and honey.

3. Line a baking tray with non-stick paper, then pour in the mixture. Roughen the surface with a fork and leave to set for 24 hours.

4. When it is set, cut it into different shapes. You can cut it into thin sticks or use small cutters to make crescents, hearts, ovals, etc.

5. Melt the chocolate for dipping then dip each candy into it using a fork. Leave to set on non-stick paper.

6. You can decorate them with small pieces of crystallised orange peel or piped chocolate.

Liqueur Chocolates
For this recipe you need small candy or chocolate moulds.

Ingredients
16oz (455g) sugar
8 tbs water
Liqueurs of your choice, e.g. Cointreau, Kirsch, Grand Marnier

Method
1. Put the sugar and water into a pan and boil until it reaches a temperature of 225 deg F (107 deg C). Use a sugar thermometer to measure this.

2. Immediately pour the syrup in to air tight jars which should be sealed quickly to prevent the mixture crystallising.

3. Doing just one jar at a time and working quickly, open a jar, pour in the 2 tbs of the liqueur you are using. Seal immediately. Shake the jars gently to mix the liqueur with the syrup.

4. Coat the moulds with melted chocolate (use the same method as making Easter eggs), allow to set.

5. Carefully fill the chocolate cases, while they are still in their moulds, with liqueur flavoured syrup. Leave about an 1/8 inch clear at the top. Allow the syrup to set, about 24 hours.

6. Using melted chocolate, fill up the 1/8 inch above the liqueur filling with piped chocolate (use a piping bag and fine nozzle). Use a palatte knife over the soft chocolate to flatten and seal.

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