Nigel Slater’s recipes for chocolate mascarpone cake, and chocolate praline wafers

Nutty chocolate and crisp praline sweet treats for Easter

I like smashing an Easter egg – that crisp snap as the wafer-thin chocolate shatters into pointed shards when you break it. Chocolate so crisp you can hear it crack. I have made chocolate eggs in a previous life and a right fuss it was to get them out of their moulds without breaking them.

At Easter, I now prefer to melt the chocolate, pour it over baking parchment and let it set into the thinnest possible sheets. Before it does, I scatter the surface with a dust of glistening praline, crumbled crystallised roses or violets and candied yuzu or orange peel, which works so well with darker chocolate. Roasted almonds or hazelnuts are on my list, too.

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