Galletas Florentinas / Florentines

makes 15

20g shelled pistachios

50g whole blanched almonds

50g Moscatel raisins

55g unsalted butter

90g caster sugar

80g plain flour

25ml cream

60g Valor chocolate PURO

1. Preheat the oven to 180ºC and prepare a parchment lined baking tray.

2. Finely chop the nuts and raisins.

3. heat the butter in a pan and dissolve the sugar

4. Add the cream and stir to form a thick paste. Remove from the heat.

5. Combine with the remaining ingredients (except the chocolate).

6. Drop teaspoon full amounts onto the prepared tray; then, flatten using the back of a spoon( dipped in cold water).

7. Bake for 12. minutes.. Place on a cooling rack to cool.

8. Chop the chocolate into small, equal pieces. Melt the 2 thirds of chocolate in a bowl over a barely simmering pan of water; making sure the bowl does not touch the water.

9. When it has melted  remove the bowl from the heat; wrap a tea-towel around the base and stir in the rest of the chocolate. This should temper the chocolate.

10. Using a rubber spatula cover the underside of the biscuit; leave to cool completely.

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Cookies de Chocolate y Nubes

makes 21 cookies

75g VALOR chocolate puro, pieces

125g unsalted butter

200g soft brown cane sugar

1 free-range egg

4 tbsp milk

1 tsp vanilla essence

150g plain flour

100g VALOR cocoa powder

1 tsp baking powder

150g VALOR chocolate puro, small pieces

75g nubes (marshmallows), whatever colour takes your fancy

2 tsp water

1. Preheat the oven to 200ºC, and line 2 baking trays with baking paper.

2. Melt the chocolate in a bowl over barely simmering water, and set aside to cool.

3. In a large bowl cream together the sugar and butter, then add the egg, milk and vanilla essence; whisk in until well combined.

4. Mix in the cooled chocolate. 

5. Sift in the flour, cocoa and baking powder, and once combined add the small chocolate pieces.

6. Using metal spoons and a cup of cold water (stops mixture sticking to spoon), spoon mixture onto lined baking tray. Using the back of a spoon press the mixture down to form cookie.

7. Bake for 12 minutes. remove from the oven and leave to cool for 5 minutes.

8. Melt the marshmallows ( with the water) in a small pan over a low heat... then drizzle over your cookies.

Ximo

Lovely chocolate mous'e

for the mousse
225g dark chocolate, bashed up
70g unsalted butter
350ml whipping cream
2 large eggs
1 tbsp Baileys
2 tbsp runny honey

for the sunflower seed toffee snaps
200g caster sugar
15g sunflower seeds 

serves 2 x 3

for the mousse
Slowly melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water; (making sure the water doesn't touch the bowl) then remove from the heat.

In a separate bowl whisk the cream until you have soft peaks. In a third bowl whisk the eggs and honey until lght and fluffy; then gently (so you don't lose too much air) fold in the Baileys, melted chocolate mixture and cream. Pour into glasses or cups and chill for about an hour.

for the sunflower seed toffee snaps
Put the sugar and 3 tablespoons of water in a pan over a medium heat. It will become a syrup. When it starts to colour slowly stir in the sunflower seeds. When your syrup reaches a deep golden colour pour onto a sheet of greaseproof paper and spread out using a pallet or large knife. As it cools you can use cutters to achieve the shapes you want - be careful it's hot!

¡de rechupete!