Terratoonie hobnob

That was a chocolate hobnob when I last looked ..
who ate the chocolate ???

it was delicious!
well thats what someone told me!!

A Stickitoffee hobnob would be more difficult to make ...
carving out an S ...

...but easier to eat off the chocolate ...lol.

think just the chocolate for stickitoffee!!!

lol sticki

;o))

It sounds very painful having your hobnobs taken.....

Hi Geraniumdad ...
No pain... no gain ;o)

but having them smothered in chocolate helps!

... every time ;o)

Chocolate....who said chocolate........? Was this to coat the tomatoes with....a new creation of sweet and savoury?

I think I will try coating small plum toms with orange flavoured choccy. I will report back when I have tried them!

can i come and try them out for you please GD??
i want to know how to coat things in chocolate! ive used 70% but still have some trouble with it!

I find that if you let the chocolate start to cool down before coating, you get a better result. To be honest, if I am doing my chocolate coated ginger, it barely makes it into the fridge to set before it is wolfed down!
When I do the toms, I will write down the method and post it on a blog. I have to say that since I discovered the GOY site (by accident) I have thoroughly enjoyed myself. I have loads of new friends, have got great advice and ideas and have discovered allsorts of things about our wonderful island.

fab isnt it!!! and i have hardly left my computer since i discovered it. [OH is not happy about this!!]
i guess the cooling down is the secret ['tempering' is the technical term ~ i believe!]
chocolate coated ginger ~ well done you! are you setting up shop ~ or isnt there any left??
i want to make chocolate liqueurs. my sloe gin was very nice and would be really good coated in milk ~ and plain chocolate ~ 2 layers ~ so you get the creaminess and the kick from the plain chocolate.
looking forward to the blog ~ thanks ~ with pictures ~ and tastes ~~ please!!!

Luckily, no one else in the house likes ginger or chocolate ginger so I can indulge every now and again once I have bought some treats for the rest of the family.
I love liqueurs, but would have no idea how to make some. If I did, then I would do some cointreu and amarula in dark chocolate. Sloe gin choccys sound lovely!