Easter wreath tiffin

• dark chocolate↗300g g

  chopped

• butter↗100g g

  cut into cubes

• golden syrup↗125g g
• malted milk biscuits100g g
• chocolate balls↗30g g
• vanilla bean paste↗2 tsp tsp
• toasted rice↗75g g
• marble glaze↗50g g
• food colouring↗orange and green
• Easter chocolates10
• mini chocolate eggs10

Step-by-step instructions

1. 1

   Line two 20-cup muffin tins with paper liners. Melt the chocolate, butter and golden syrup together in a heat‑proof bowl set over a saucepan of simmering water until the mixture becomes smooth and glossy. Alternatively, do this in the microwave with short bursts.

2. 2

   Place the cookies and chocolate balls in a sealed food bag, close it and crush with a rolling pin until the mixture breaks into fine pieces. Alternatively, do this in a sturdy mixing bowl. Add this to the melted chocolate mixture together with the vanilla paste and toasted rice, and stir with a rubber spatula until homogeneous.

3. 3

   Spoon a heaping tablespoon of the mixture into each paper cup, then press the back of the spoon to create an indentation in the center, forming a nest shape. Let cool at room temperature until set.

4. 4

   Roll out the marble glaze until soft, then divide it into portions of 10 g and 40 g. Add a few drops of green food colouring to the smaller portion and a few drops of orange to the larger one. Knead each on parchment sheets until the pieces achieve a uniform colour (wear gloves to keep hands clean). Shape the orange marble dough into 20 small balls, then form them into cone shapes resembling carrots. Use a kitchen knife to make several shallow cuts along the carrot to create ribs. From the green dough, shape 20 small balls, roll them into cylinders, then trim one end of the cylinders several times with kitchen scissors to create carrot tops. Attach the green tops to the thick end of the carrots, then place them on a parchment sheet and let set at room temperature for 30 min to 1 hour or until firm.

5. 5

   Decorate each tiffin nest with Easter chocolate or a mini chocolate egg, then add a marble carrot to each. To serve, arrange the tiffin nests in a wreath shape on a board or plate. Store in an airtight container at room temperature for up to four days.