RECIPE | Chocolate Freckles

Look, before we start let’s get something straight. This is not a recipe for giant freckles. Everybody gets all giddy for giant chocolate recipes, but not me. I mean, you can of course alter this recipe to make a giant version, but in my opinion that kind of misses the point of what you are eating. Freckles are supposed to be teeny and awesome so you can stuff, like, 50 of them in your mouth at once! Besides, doesn’t everything taste better in miniature form?

Okay. My bias for mini food stuff aside, Chocolate Freckles are one of my favourite things from my childhood. I know it’s just chocolate and sugar at it’s heart, but what’s not to love about that? Sprinkles make everything so fun! I know that normally, chocolate freckles are made with dark chocolate, however I love the silky smoothness of milk chocolate. The smooth chocolate paired with the crunchy sprinkles, in my opinion, are a match made in sugary heaven.

What You Need:
Milk Chocolate (around 150g)
Sprinkles / 100’s & 1000’s
Sandwich Bag

What You Do:

1. Break the milk chocolate into pieces if you’re not using chocolate melts and place half into a microwave safe bowl. Microwave for 30 second intervals until the chocolate starts to melt. Stir in the remaining chocolate pieces until the mixture is smooth.

2. Line tray with baking paper to prevent it from sticking and set aside. Take a zip lock sandwich bag and open up inside a cup so that it

3. Pour the melted chocolate into the open bag and seal up the bag. Twist the bag around the chocolate pushing the mixture to the corner of the bag. Carefully snip the end of the corner off of the bag.

4. Slowly and carefully, squeeze out a line of chocolate circles (around 2 - 3cm wide) along the lined tray you prepared earlier. Repeat until you have used up all the melted chocolate. Discard the plastic bag.

5. While the chocolate is still wet, use a spoon to shake an even coating of sprinkles across the top of the whole tray. Ensure even coverage across all pieces. Don’t worry if you have excess.

6. Before you allow to cool, gently press down on each piece, to ensure that the sprinkles will adhere to the chocolate. Place in the refrigerator for 30 - 45 minutes or until the chocolate has hardened.

7. Once hardened remove the chocolate pieces from the tray and place into a serving bowl. Using the baking paper, you can collect any excess sprinkles left on the tray and return them to the container for future use.