LET THEM EAT CHOCOLATE
What’s Easter without chocolate? Chocolatier Chrizelle Fourie conjures up some magic with her favourite ingredient — and shares her recipes
CHRISTOPH HOFFMAN CHRIZELLE FOURIE HILARY BILLER silicone mat or baking paper on a baking tray. Place the sugar in a dry pan and melt over high heat until you have a golden-brown caramel. Carefully pour over the nuts and allow to set.
Break up the nut brittle and place in a food processor and process till you have crumbs/praline. Dip the bottoms of meringues into melted chocolate , then the praline. Allow to set and store in an airtight container.