After another hellish exam week I find myself completely void of any necessary task or hindrance. In short: I’m Free!!! My summer has yet to begin, as I have an upcoming group project to attend to, but I have no details about what that entails or when it begins, so for now, I can do whatever I like.
After a small amount of experimentation, I found that a pursuit for diabetes was the key to me enjoying this newfound (and incredibly rare) spare time. Prior to exams I had a thing called “Chocolate Tuesday”, where every Tuesday I would make it a point to make something delicious involving chocolate. It lasted a good month, featuring truffles, shortbread biscuits and various other things, but was cut short because of exams and my terribly dull priorities.
With the pain of revision over, it returned with a bang featuring a project I was thinking about since Easter: the solid Easter Egg. The key is in the chocolate, filling it with solid chocolate would make it impossible to eat, so instead I used truffle chocolate, which is about 40x richer and 800x more unhealthy (95% of all statistics are wrong).
Recipe: Bring about 250ml of double cream to boil while cutting up 300g of dark chocolate (at least 60% cocoa; no one likes wimpy truffles). On completion, you should have at least 250g of chocolate left, which you place in a bowl, pouring in the double cream and mixing. One you have a consistent delicious colouring in the bowl, rehearse a two minute acceptance speech for a food based award you will soon win for these treats and then add 50g of unsalted butter in two stages. Mix until they have completely melted and then pour into two easter egg halves. Quickly put them together and tightly wrap in foil. Fridge for at least 3 hours, turning occasionally to avoid pockets of air. Once done, you’ll need a calving knife and a round of insulin injections to serve
Thanks for reading,