Whole brazil nuts coated in white, milk and plain chocolate. An easy way of making sweets for a party or for serving after dinner
- 50g (1 3/4oz) white chocolate
- 50g (1 3/4oz) milk chocolate
- 50g (1 3/4oz) dark chocolate
- 50 whole brazil nuts, shelled
Melt the three different chocolates in 3 different bowls, one at a time over a pan of simmering water. Take off the heat, stir gently.
Dip the brazil nuts in the chocolate carefully to coat them, shake off excess chocolate and put the nuts on a tray lined with bakewell paper and leave to set.
Top tip for making Chocolate brazils
Leave to set at room temperature, not in the fridge as the dark chocolate may develop a cloudy bloom. They will keep for a week in an airtight tin