250g milk chocolate
Peppermint flavouring oil
1 small flat round mould
Red chocolate foil
Small plastic holly leaves and berries Gold Chord
Gently melt the milk chocolate in the microwave or in a double boiler. Add
two to three drops of peppermint flavouring oil to the melted chocolate and mix
through well. Spoon the melted milk chocolate into the round mould, tap the
mould to release air bubbles and place in the freezer for about five minutes to
set. Cut your red foil into small squares big enough to cover your chocolate
rounds. When the chocolates are set and released from the mould cover them with
red foil. Take a paper towel and gently smooth them down for a nice, shiny
finish. Cut the gold chord into short pieces that fit across the medallions.
Stick two pieces of chord across each medallion for a wrapped up gift effect.
With a tiny bit of glue stick two holly leaves and some berries in the centre of
the medallion and leave to set. A box of these Christmas medallions makes a
wonderful Christmas gift. Individual medallions make great place settings for
your Christmas dinner.