Gift Idea recipes

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Coconut
• 3 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• Glace Cherries
• Shredded Coconut

• 2 cups Chelsea White Sugar
• ⅔ cup Chelsea Golden Syrup (tin)
• ½ cup water
• Flavouring extract
• Food coloring
• Wooden craft sticks or lollipop sticks

• ¾ cup Chelsea Caster Sugar 
• ½ cup water
• 1 tsp vanilla extract
• 3 extra large egg yolks
• 1 extra large egg
• 2 Tbsp cornflour
• 1 cup milk
• ½ cup cream
• 2 sheets butter puff pastry, defrosted

• 200g Dark Chocolate
• 60g Butter
• 1 Teaspoon grated Orange Rind
• 2 Tablespoons Chelsea Icing Sugar
• 1 Tablespoon finely chopped Mixed Peel
• 1 Tablespoon Cointreau or Grand Marnier
• Foil Cases

DIPPING CHOCOLATE

• 50g Dark Chocolate
• ½ Teaspoon Oil

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Ground Hazelnuts
• 4 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• 20 Hazelnuts, whole
• Crushed Hazelnuts, for decoration

• 345g white and pink mini marshmallows

Chocolate Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g dark chocolate, roughly chopped

Strawberry Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ¾ tsp strawberry essence
• Pink food colouring (optional)

Vanilla Layer

• ½ cup Chelsea Caster Sugar (113g)
• 60g butter, cubed
• ¼ cup full fat milk (60ml)
• 225g white chocolate, roughly chopped
• ½ tsp vanilla essence

• ½ cup coconut oil (115g)
• ¼ cup Chelsea Golden Syrup (88g)
• 60g butter
• 1 tsp vanilla extract
• ½ cup Dutch cocoa powder (65g)
• ¼ cup Chelsea Icing Sugar (38g)

Dry

• 2 ½ cups plain flour
• ½ cup Chelsea Soft Brown Sugar
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Wet

• 125g softened butter
• ½ cup Chelsea Treacle or Chelsea Golden Syrup
• 1 egg yolk

• ½ cup Chelsea Caster Sugar
• 2 Tbsp water
• ½ cup cream
• 200g milk chocolate, roughly chopped
• 1 tsp vanilla extract
• 1 tsp sea-salt flakes
• Extra 200g dark chocolate, broken into pieces

• Melted butter to grease
• 1 400g can sweetened condensed milk
• 100g butter, cubed
• 250g (1 ¼ cups, firmly packed) Chelsea Soft Brown Sugar
• 1 tbs Chelsea Golden Syrup
• 100g milk chocolate, finely chopped

• 500g ripe tomatoes
• 1 red onion, peeled and chopped
• 3 - 5 red chillies (3 = medium, 4 = med/hot, or 5 = hot)
• 5 cloves garlic, peeled
• 1 Tbsp fresh ginger, peeled and roughly chopped
• 2 Tbsp fish sauce (30ml)
• 1 ⅓ cups Chelsea Caster Sugar (300g)
• ⅓ cup white vinegar (80ml)

• 1 2/3 cups plain flour (250g)
• 1/2 Tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 cup neutral oil (i.e. sunflower, canola) (125ml)
• 1/2 cup Chelsea Soft Brown Sugar (100g)
• 1/2 cup Chelsea White Sugar (113g)
• 1/4 cup Chelsea Easypour Molasses (90g)
• 1 egg
• 1 tsp vanilla extract

Coating

• 1/4 cup Chelsea White Sugar (56g)
• 1/2 tsp ground cinnamon
• 1/3 cup Chelsea Icing Sugar (50g)