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Homemade Chocolate Buttons
Easy
Chocolate Buttons – These chocolate buttons are fantastic as gifts, great for snack boards, or as a small sweet treat with a cuppa. You can be as creative as you like with the toppings! 200g of chocolate will make approximately 18-20 buttons, depending on the size you make them, but the recipe is easily halved, double, or tripled to make as many as you like.
PREP IN
30 MIN
SERVE
20
Homemade Chocolate Buttons
Easy
PREP IN
30 MIN
SERVE
20
Introduction
Chocolate Buttons – These chocolate buttons are fantastic as gifts, great for snack boards, or as a small sweet treat with a cuppa. You can be as creative as you like with the toppings! 200g of chocolate will make approximately 18-20 buttons, depending on the size you make them, but the rec
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Ingredients
- 200g good quality 70% dark chocolate
- +- 50g dried mango, roughly cut
- +- 50g cashew nuts, half roughly chopped
- +- 2 tbsp desiccated coconut
- 200g good quality milk chocolate
- +- 50g toasted pecan nuts, roughly chopped
- +- 2-3 tbsp dried goji berries
- 200g good quality white chocolate
- +- 50g cashew nuts, roughly chopped
- +- 3-4 tbsp dried cranberries, roughly chopped
DARK CHOCOLATE BUTTONS:
MILK CHOCOLATE BUTTONS:
WHITE CHOCOLATE BUTTONS:
Method
- 1. Line baking trays with parchment paper & set aside until needed.
- 2. Fill a small saucepan with about 5cm water then bring to a boil.
- 3. While water is coming to a boil, roughly break the dark, milk or white chocolate and place in a heat proof bowl large enough to sit over the saucepan without the bottom touching the water.
- 4. When water has boiled, remove from heat and place the bowl with the chocolate on top of the saucepan. Leave the chocolate to melt slowly and gently from the steam of the water, stirring the chocolate with a dry spatula from time to time until all the chocolate has melted. Tip: Melting chocolate gently over steam ensures that the chocolate stays tempered, which means it won’t bloom (get white streaks) and will have a good snap to it (and not have a crumbly or chalky texture), so be patient and leave to melt slowly. If you find the water has cooled too much to steam, remove bowl from the saucepan and re-heat the water.
- 5. While chocolate is melting, get your toppings chopped and ready.
- 6. Remove bowl from the saucepan and dry the underside of the bowl.
- 7. Use a teaspoon to drop mounds of melted chocolate onto the trays lined with parchment paper, then sprinkle the toppings onto each button. Tip: It’s sometimes best to do this in rows so that the chocolate doesn’t set before you add your toppings.
- 8. Leave chocolate buttons to set then enjoy. Tip: You can speed up the setting by placing in the fridge.
- 9. Store buttons in an airtight container in a cool cupboard.
