Deck the halls with chocolate this festive season with Lindt\’s Christmas Collection! Why would you ever want to decorate your house in those tacky plastic decorations when you can have a delectable tree, wreath and table settings just like these ones from the Lindt team. Don\’t they just look good enough to eat!
I especially love the idea of trimming the tree with Lindt\’s golden umbrellas and mini reindeers – not just because it looks stunning, but because it means less packing up and more happy tummies.
I also love the gorgeous Lindt packaged goodies under the tree, because even after all the chocolate\’s been devoured, the beautiful tins and boxes can be used over and over again. Who can go passed the red Lindor Star Box filled with luscious Lindor balls and stars! There\’s also the new Lindt Swiss Boy and Swiss Girl tins, filled with mini Gold Reindeers and Christmas Napolitains. Oh, and how about the Lindor Jewel case, filled with delectable Lindor ball flavours! And don\’t forget their stunning Cube boxes and Limited Edition boxes!
Having a chocolatey, choice overload? Lindt has that covered too, with their range of sharing bags, perfect for sharing â€“ or tucking into all by yourself! :p
Need more chocolate? How about a Lindt Mintini, try this recipe out by chocolatier Thomas Schnetzler and let me know what you think.
â€˜Dark chocolate and Mint is a great, well celebrated combination and this cocktail would most certainly be somewhat of a taste stopper. The stock standard olive is replaced by Lindor dark mint, creating a real treat when dipping in the chocolate base soaking up some of the refreshing mint flavour of the Martini .\’
Chocolate Mint Base
- 120 ml sugar syrup*
- Â¼ tsp vanilla bean paste
- 70 g Lindt Excellence Mint Intense
- 105 ml CrÃ¨me de cocoa
- 45 ml Gin
- 40 g fresh Mint
- 3 x each Dark Mint Lindor
- Decoration sprig of fresh mint
- Chocolate and cocoa nib wafer
*For the sugar syrup place 200 ml of water into a medium saucepan and combine with 200 g of castor sugar.Â Over a moderate heat bring syrup to the boil. Once boiling remove from heat.
To make the chocolate mint base
- Take 120 ml of the sugar syrup while still hot and add vanilla bean paste.
- Break up chocolate and dissolve in the warm syrup.
- Using a whisk, ensure all the chocolate is molten and the mixture is smooth, silky and glossy.
- Set aside to cool fully.
For the Martini mix
- Combine the CrÃ¨me de cocoa, Gin and fresh mint in a cocktail shaker and bruise mint with a rolling pin to release the natural oils.
- Add ice and shake.
Assemble the cocktail
- Fill the chilled Martini glass to 1/3 with the chocolate base, top with the strained Martini mix and decorate with fresh mint, a chocolate wafer and of course a Lindor dark mint.
- Serve with a skewer for easy dipping of the Lindor ball.
A votre santÃ©… now we’re set for a very yummy Christmas!
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