The TYC Advent Calendar: December 6th

Today, TYC INSPIRED star Sam Stern is sharing his recipe for Chocolate Satsumas – delicious festive treats that also make gorgeous gifts!

Take it away, Sam…

“There’s Christmas lunch and there are Chocolate Satsumas. These delicious chocolate covered fruit have become a legend in our house and I love them. Coming home from school back in the day and finding the kitchen full of citrus aromas mixed with the mellow fragrance of melted chocolate shouted that Christmas was out. I can’t properly describe the taste and sensation of eating these beauties… But it’s messy, unexpected and highly recommended. They’re easy to make. Have a Happy Christmas!”

Virgin To Veteran (£20) by Sam Stern is published by Quadrille and is available to buy here. Take a look at the Virgin To Veteran site and read Sam’s blog (warning: will make you hungry). Follow Sam on Twitter: @Sam_Stern.
Sam Stern
You will need…

– 250g good milk chocolate (Cadbury’s Dairy Milk is fine)
– 4-6 satsumas
– 4 tablespoons icing sugar
– Cold water
– 1 glace cherry

Break the chocolate up into a large heatproof bowl. Place it over a pan one third full of barely simmering water. The base of the bowl shouldn’t touch the water. The water shouldn’t be too hot.

Leave it on a very low heat until the chocolate melts. Don’t be tempted to stir it too early – when it’s nearly there, stir with a chopstick or small spoon to get it smooth. Remove.

Cover a baking tray or board with a piece of greaseproof/baking paper.

Peel the satsumas without breaking into their flesh; peel off any excess (bitter) white pith.

Dip the fruit, in turn, into the warm chocolate using two large spoons (or your fingers) and make sure you cover them completely. Lift the fruit and let any chocolate excess drip off.

Sit the coated fruit on the tray. Leave to set in a cool place (not the fridge) for an hour or so to set. You can eat them now or ice them.

To ice: sift sugar into a bowl. Add a few drops of water at a time, stirring, until you have a mix that will leave the spoon slowly (not too runny). Get half a teaspoon of icing.  Put a blob on top of each fruit then carefully manipulate it with your spoon or a cocktail stick to get the right shape.

Top off with a tiny piece of glace cherry. These are best eaten on the day of making or the night before but will last for 2-3 days in an airtight tin.

These make great gifts – pipe your message or customise with the icing.


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