Baking Heaven April 2020

For the Easter chicks

For the dark (70%) chocolate
cacao icing
140g (5oz) unsalted butter,
softened
300g (10½oz) icing sugar, sieved
5 tbsp Food Thoughts Cocoa
Powder
150g (5½oz) Food Thoughts
70% Chocolate Cacao Melts
1-2 tbsp milk (may be required if
your icing is too thick)
For the chicks
150g (5½oz) Food Thoughts White
Chocolate Cacao Melts
yellow edible paint
Food Thoughts Dark Chocolate
Cacao Melts, melted, for eyes
and feet
orange modelling paste, for beaks
To finish
mini chocolate Easter eggs
Food Thoughts Cacao Nibs

1 For the icing: Melt the dark
chocolate cacao melts in a
microwaveable bowl or jug (in
30-second increments) until it is
completely smooth. Leave to cool for
5-10 minutes, but make sure it does not
start to set.
2 Beat the butter with an electric whisk
or stand mixer until light in colour, then
gradually add the icing sugar and cocoa
powder. Pour in the melted dark
chocolate and mix thoroughly.
3 Your icing should be soft, but needs
to hold its form so that you can pipe it. If
it is too stiff, very gradually add 1-2 tbsp
milk, to loosen.

4 Put the icing in a piping bag and add

swirls to the top of the cooled cupcakes –

make the outside of the swirl higher to

create a concave/nest shape in the middle

(this is where your chick/chicks will sit).

5 To make the chicks: Use a whole

white chocolate cacao melt for the

body, then cut further melts in quarters

for their wings. Attach the wings with

melted chocolate. Paint with yellow

edible paint. Leave to dry. Chill.

6 Mould a beak from orange modelling

paste (alternatively you can use white

paste and add orange food colouring),

then use melted chocolate (in a

disposable piping bag – see instructions

to melt below) to attach the beaks, pipe

eyes and draw feet. Make sure you chill

or freeze the chicks in between

processes so that the chocolate can set

and hold everything in place!

Tip You can also use melted chocolate

to affix the finished chick to a large

marshmallow so that it sits upright in its

nest on top of the cupcake, if you wish.

7 Decorate the inside of the piped

chocolate nest with mini eggs and

cacao nibs. The chicks can be made in

advance and kept in the fridge or freezer

until required.

The recipes on this page are by Food Thoughts (www.foodthoughts.co.uk/recipes)

CHOCOLATE

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