Luckily I had recently been sent a load of chocolate goodies from Dr Oetker, so I had plenty of chocolate to choose from. As the above recipe called for a high cocoa content milk chocolate, the 33% Cook's chocolate was ideal.
This is how I did it:
- Chopped 100g 33% milk chocolate into shreds with a sturdy knife.
- Chopped half a de-seeded rocoto chilli finely.
- Sifted 200g flour (half wholemeal, half white) into a bowl along with 1 tsp baking powder, 25g cocoa powder and 1/2 tsp fine sea salt.
- Added 110g vanilla (caster) sugar.
- Stirred in the chocolate and chilli.
- In a large jug, beat 2 medium eggs with 100ml sunflower oil.
- Whisked in 225g milk and 1/2 tsp of vanilla extract.
- Made a well in the centre of the dry ingredients and poured in the wet.
- Mixed together gently until just incorporated.
- Divided the mixture between the muffin cases, making a complete mess as I did so - the mixture was very runny.
- Baked at 180C for 20 minutes.
This is what I received:
- 150g bar of cook's 33% milk chocolate
- 150g bar of cook's 54% dark chocolate
- 150g bar of cook's 72% dark chocolate
- 100g bag of white chocolate chunks
- Pack of chocolate ready to roll icing
- Giant milk chocolate stars
- Chocolate flavour writing icing
- Milk and white chocolate flakes
- Chocolate flavour strands
- Vanilla extract with seeds
- Cake release spray
If you would like a chance at getting your hands on this chocolate baking and decorating extravaganza just in time for Christmas, then please fill in the Rafflecopter below. You will need to leave a comment on this post which then gives you additional chances to enter if you so wish. Rafflecopter will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address.
Closing date is Sunday 2 December 2012