Welcome to your monthly slice of #FoodHeaven: Feed Me.
Hello, hello fellow foodies. Welcome back to another delectable and edible edition of #FeedMe! The column where I - Christie Heaven - will be filling my face with the most mouthwatering treats that South Wales has to offer.
April. Are you thinking of springtime? Frolicking through wildflower meadows with bouncing baby lambs. Don’t be silly, you’re thinking of chocolate. You’re thinking of chocolate in all its smooth, lip-smacking, luxurious glory.
And if Easter hadn’t been quite so early this year perhaps you’d still have the odd creme egg leftover. Unless you’re a saver not a scoffer, and have one of those delicious chocolate eggs still teasing you from the mantelpiece? #LastEggStanding
I was lucky enough that fellow emmaheaven.com columnist Lady P, ever so kindly gifted me her last chocolatey egg delight for some #FeedMeFun! I have to say I was ‘well jel’ when I read she’d raided the Lindt Chocolate Factory. In future I’ll be stowing away in one of her suitcases. She doesn’t travel light, so one more bag to check in...
This Easter season, the humble chocolate egg was pimped up and elevated to new delicious heights by chefs and mixologists alike. Extravagant fillings, quirky designs and sumptuous toppings were signature elements, so I had a crack at making one myself.
First, I choco-fied a traditional Victoria sponge recipe and crumbled that moist cake into our chocolate egg half. Then armed with cake icing, I piped duo-coloured swirls and popped on some dainty wafer daisies for a spot of colour. Not one to do things by halves (other than chocolate eggs!), I wasn’t sure if there was enough chocolate, so I melted down even MORE and drizzled it on top. As a final flourish we set it alight with sparklers. Never had an Easter Egg looked - or tasted - so spectacular!
Video filmed and edited by: Shannon Heaven
Tags: Feed Me