Table Lane

A delicious new recipe combining Kokoa Collection hot chocolate with Rita Farhi chocolate coated pistachios. Created and photographed by Table Lane.

Pistachios and Tanzania 58% are a great combo! Thanks for the recipe 🤎🤎 Posted by A recipe for you to save and share! ❤️ Introducing our Caramel Pistachio Hot Chocolate!

Ingredients:
•Farhi Dark Chocolate Covered Pistachios
•40mls Caramel Syrup
•250ml Plant Based Whipping Cream
•5-6 Tablets Hot Chocolate Pieces Tanzania Bio 58%
•20mls Caramel Syrup
•2-3 Pistachio Flavouring Drops
•600mls of Vegan Milk of your choice

How to make:
🧑‍🍳Add 5-6 Tablets of Tanzania Bio 58%, the pistachio flavouring drops, and 600mls of Milk to your favourite hot chocolate maker or on the stove top and begin heating gently.
🧑‍🍳Whip the cream using your stand or hand mixer, then add the Caramel Syrup once firmly whipped.
🧑‍🍳Roughly Chop up a portion of Farhi Dark Chocolate Covered Pistachios and set aside.
By now your hot chocolate will be done, ideally reaching a temperature of approximately 65°C-70°C, then add the remaining caramel syrup.
🧑‍🍳Pour your hot chocolate into your glasses, and then spoon or pipe the caramel cream on top of the hot chocolate.
🧑‍🍳Sprinkle with the roughly chopped Farhi Dark Chocolate Covered Pistachios and enjoy immediately alongside additional Farhi Dark Chocolate Covered Pistachios.

Enjoy!

Obsidian Poison Toffee Apples 🍏☠

Are you still looking for some fun and creative ways to make your Halloween Table spooktacular? Then here is a recipe you will die to have your teeth sink into.

These Obsidian Poison Toffee Apples are made using from and really WILL make you want to take a bite and provide the perfect poison apple illusion for your Halloween table.

Easy and fun to make you need:

4 Kissabel Apples
200gms castor sugar
1/2 Teaspoon of Vinegar
2 Tablespoons of Golden Syrup
1 Teaspoon of Red Dye Gel
1 Teaspoon of Black Dye Gel
50MLs Water

1. Wash and thoroughly dry the apples. Insert sticks of your choice into the tops of the apple cores. Make sure they are firmly holding the apple.
2. Add the sugar and water to a heavy-based saucepan and heat on low heat until the sugar is fully dissolved.
3. Add the vinegar and golden syrup and cook on a low to medium heat until reaching a ‘hard crack’ temperature of 150degrees celsius. You can also test the toffee by dropping a small amount in cold water. It will harden instantly and crack when ready. If still soft, continue heating.
4. Turn off the heat when ready, and stir through the red and black dyes.
5. Work quickly to dip the apples into the hot toffee and place on a silicon baking sheet till set. Be sure the apples are fully cooled and set before eating.