Michelle Darmody: 'Melt-and-make' recipes for leftover chocolate
Almond Butter Cups
There may be more Easter Eggs in your house than you know what to do with. With grannies and granddads, aunts and uncles largely absent this year eggs might have been sent 'in their place'. Chocolate lasts quite well, so can be nibbled at for a few weeks to come, but if you are looking for ways to creatively incorporate the excess chocolate into your baking, these recipes might provide inspiration.
Eggs are a symbol of new life and, with Easter falling in springtime, a symbol of the new year to come. Old pagan festivals often used eggs as a sign of spring, a time when birds’ nests are full and baby animals are emerging in fields and woodlands. The chocolate egg as we know it today originated in France and Germany in early 19th Century.
