One of my happy places is my parents garden. They have worked so hard over the years to make it a beautiful place. The garden has grown up with me and my brother as there was a big ditch that was once a moat for a castle, the ocean to jump across or a pit of quicksand. There has been Wendy houses and basketball hoops and mud pie patches. Now I and my brother have grown up (physically not mentally), my awesome parent’s don’t have to turn shrubs into pirate ships and can spend their retirement days tending to a beautiful garden. On a sunny day, I am my most happy laying out on a sun lounger with my kindle and a glass of wine. Perfection.
In recent years, my dad (Captain Oddball) has got into a hobby which I benefit from greatly. He has thousands of new female friends…. honey bees!! He currently has two hives of buzzing activity and hard working ladies to produce some delicious honey. Last year there was a lot more rapeseed around and the honey was a more set cloudy honey. This year is beautiful runny golden nectar. I’m not sure how it happened but the flavour has a slight mint after note which I’ve never tasted before in honey. They are producing jars of this precious gold as quickly as we can use or give it away. So I’ve had to come up with some recipes to use it rather than just soaking into hot toast.
One of the busy little ladiesPrint
- 500g Really Good Dark Chocolate (broken into chunks or chips, I went for a 72% cocoa solid from Venezuela)
- 240ml Double Cream
- 120ml Honey (can be a flavoured one as the notes do come through in the truffles)
- Pinch of Sea Salt
- Cocoa Powder (to coat)
- Place the chocolate in a heatproof bowl. In a medium saucepan, gently heat the cream and honey over medium heat, stirring now and again.
- When the cream is nearly boiling, take off the heat and leave for 1 minute. Slowly pour over the chocolate drops and leave for a minute before stirring until smooth. Cover with cling film and chill overnight until firm.
- Next day, allow coming to room temperature for 30 minutes before trying to roll the truffles. Take a teaspoon of the mixture and roll into a ball then coat in cocoa powder. Repeat with the rest of the mixture. Enjoy and thank the bees.
- Category: Chocolate
- Cuisine: British
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