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Cost: $ $ $ $ $

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Time: 20 mins

Colourful Chocolate Coins - Musketflikken
Makes 12 of each flavour

Here in Holland, bakers, confectioners and elegant patisseries stock these chocolates and it continues to surprise me that people actually buy them – and not that cheaply, either – considering how quick and easy they are to make. I’m not a great fan of food colouring, but sprinkling on the brightly coloured hundreds
and thousands is a very cheering task, even for me. The finished discs look like Aboriginal dot painting miniatures, with the added attraction of being edible. Simple though they are, the contrast of melting chocolate with the crispness of the hundreds and thousands provides a very pleasant sensation in the mouth. Needless to say, the quality of the chocolate will make or break them.

Posted by Anova • Published 1st February 2013 • See Anova's 60 projects » © 2024 Gaitri Pagrach-Chandra / Pavilion · Reproduced with permission. · Recipes taken from Sugar & Spice by Gaitri Pagrach-Chandra, published by Pavilion. Recipe photography by Yuki Sugiura.

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Step 1
Melt the 3 kinds of chocolate in separate small heatproof bowls over a pan of barely simmering water. As soon as the chocolate has melted completely, drop it by the teaspoonful onto a sheet of greaseproof paper. If the chocolate doesn’t spread out of its own accord, encourage it with the back of the teaspoon. You should aim for 12 coins per kind, each 5 cm/2 in in diameter.
Step 2
Using a clean teaspoon, dip scant spoonfuls of the hundreds and thousands and scatter them as neatly as you can over each coin. If you hold the spoon close to the chocolate and shake gently, you won’t lose too much along the way. Leave to harden on the greaseproof paper and repeat the process with the 2 other kinds of chocolate.
Step 3
When the coins have set properly, peel away the greaseproof paper. Store in a pretty glass jar or dish on the dining or coffee table. They will keep for a few weeks if well covered, but they don’t usually last that long.