Method
1. Drain and pat the mini gherkins completely dry using kitchen paper, moisture will cause the chocolate to seize or slide off.2. 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. 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. Sprinkle with your chosen topping while the chocolate is still wet.
5. Place dipped gherkins on a parchment-lined tray and chill in the fridge for about 20 minutes until the chocolate sets.
6. Enjoy straight from the fridge for the best texture. They can be eaten as quirky canapés, novelty gifts, or party conversation starters.
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
