Wednesday, 1 July 2015

Chocolate Parcels - "Parchants"

Let me introduce you to the humble Parchant.
Well, it's not so humble, and it's not a Parchant either.
That's just a name we made up for these delicious (and I mean dee-licious!) pastry parcels a few years ago. And it's stuck. I could pretend that it's a melding of the words parcel, chocolate and ... um something...

But it was just a bit of pseudo-French nonsense that I made up on the spur of the moment when a dinner guest wanted to know the name of the (seven!) delightful pastries he'd just scoffed.

They are super easy, and a real crowd pleaser. Great for dinner parties, book club dinners, Valentines, Easter, Christmas....
You get the idea!

Chocolate Parcels (AKA Parchants)

1 roll prepared puff pastry
Chocolate of your choice*
Icing sugar

* Try different flavours. Chocolate with nuts adds a lovely textural element to this desert.

If the pastry is frozen, thaw completely.
Roll out on a lightly floured surface (you want to thin it slightly)
Cut into squares, approx 10cm x10cm.

Place a couple of blocks of chocolate into the centre of each square.
Fold the edges of the pastry together and  pinch to secure. (It's puff pastry - it'll want to puff open. But you want to seal it well with a good pinch to stop that from happening).
Place the parcels onto a baking sheet.
At this stage you can leave them in the refrigerator until needed (even overnight is fine) covered with cling wrap.

Heat the oven to 200'C
Place the parcels into the oven, bake until golden brown.

Remove from the oven and dust with icing sugar.

Serve warm, while the chocolate is still oozing ...



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