By Jan Bilton
Most countries observing Easter have their own unique traditions but all have one thing in common — food. Maybe this is because in many societies it follows weeks of foregoing treats.
The Waikato is celebrating Easter with a huge foodie festival including: culinary gems showcasing their skills at cooking classes; unique dinners including a progressive one; a Taste Asian walking tour; a free foodie movie night; and among others, a wine and food evening. If you’re interested in a taste of the Waikato then check out these events at www.waikatofoodinc.com/feast-waikato-events/
If the eggs are too large, cut them in half. I used sea salt on top to help tame the sweetness.
2 cups (450g) dark chocolate buttons or similar
3/4 cup white chocolate buttons or similar
1 cup mini Easter eggs
2-4 tablespoons shaped sprinkles e.g. rabbits, autumn leaves etc
2 tablespoons flaky sea salt, optional
Line a baking tray with baking paper.
Melt the dark chocolate buttons over hot water or in the microwave. Stir well. Pour onto the baking paper and spread to about 5mm thickness.
Melt the white chocolate buttons and pour in a zig zag pattern over the dark chocolate. With the handle of a table knife, swirl the two chocolates together to produce a marbled affect. Top with the eggs, sprinkles and salt — if using — before the chocolate has set. Chill until set, about 2 hours or leave overnight.
Break into pieces. They can be tied in cellophane or presented in large muffin cases.
- Jan Bilton is a Cambridge-based, professional food writers. For more of her recipes visit her website here.