Heather Shepherd

In preparation for Easter, OxVeg held a chocolate making workshop.

We had originally intended to make our own raw chocolate, but plans changed, and we decided to adapt the workshop to making chocolate fondants. Using ice-cube trays for molds, we melted vegan chocolate (Divine) into the trays, and once partially set, we scooped out the centre for space for fondant. The fondant filling was an experimental recipe taken from the internet, primarily consisting of lots of types of sugar (caster, syrup, etc.), and then flavouring and colour added. Once the fondant set, we sealed it in with a layer of melted chocolate over the top. We were left with a selection of delicious (if possibly a bit too large) heart-shaped strawberry chocolates, triangular mint chocolates, and some spare fondant paste went to make some greeny/yellow flowers (coloured with spirulina in case you were wondering). Delicious! And, no, there weren't any left at the end of the day....yum!