Method
1. Prep the gherkins:Drain and pat the mini gherkins completely dry using kitchen paper — moisture will cause the chocolate to seize or slide off.
2. Melt the chocolate:
Break the chocolate into pieces and melt gently in a heatproof bowl over a pan of simmering water (or in 20-second bursts in the microwave, stirring in between).
3. Dip the gherkins:
Using a fork or skewer, dip each mini gherkin into the melted chocolate, coating it fully or halfway, depending on your preference. Let excess drip off.
4. Add toppings (optional):
Sprinkle with your chosen topping while the chocolate is still wet.
5. Chill:
Place dipped gherkins on a parchment-lined tray and chill in the fridge for about 20 minutes until the chocolate sets.
6. Serve:
Enjoy straight from the fridge for the best texture. They can be eaten as quirky canapés, novelty gifts, or party conversation starters.
Tip
Tip: These work well dipped in white chocolate with a dash of chilli for a sweet-heat combo.Ingredients
• 10 Opies Mini Gherkins, drained and patted very dry
• 100g dark or milk chocolate (use good quality for best results)
• Optional toppings: crushed nuts, sea salt flakes, chilli flakes, freeze-dried raspberries
