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Lightly toasted and slathered with salted butter, there’s nothing like a freshly-baked Hot Cross Bun to warm up your insides on a cool day.
Laced with cinnamon, nutmeg and clove, these soft parcels of spiced dough mark the arrival of Autumn, filling our kitchens with the scent of citrus, caramelised currants and fluffy yeasted bread.
To celebrate the humble Hot Cross Bun and indulge our love of classic Easter treats, we called on the experts at The Sydney Chocolate School to share one of their signature recipes: Hot Cross Bun Spice Bars.
The ultimate combination of two top-notch sweets, this DIY chocolate recipe is fun to make and a serious step up from store-bought Easter eggs. Bon appétit!
Sydney Chocolate School's Original Hot Cross Bun Spice Bars
Your shopping list…
- 500g milk, white or dark chocolate
(organic and fairtrade, if possible) - ½ tablespoon allspice
- ½ tablespoon cinnamon
- ½ tablespoon nutmeg
- ¾ teaspoon clove
- 1 x star anise pod, whole
- Handful of Australian currents
What you’ll need…
- Metal bowl
- Saucepan
- Thermometer
- Baking paper or chocolate moulds
What to do…
1. Hand temper your choice of chocolate. Follow this simple guide, or better yet, learn from an expert chocolatier at The Sydney Chocolate School!
2. Add the spices and currents to the melted chocolate and stir to combine.
3. Remove the star anise, leaving it in the mixture for no more than 2 minutes.
4. Pour the melted chocolate into the bar moulds or onto greaseproof paper. Smooth out evenly over the paper to achieve the desired thickness.
5. Refrigerate for 10 minutes and then allow to set in an ambient temperature for 1 hour. Enjoy!
Hungry for more? Head along to one of The Sydney Chocolate School's hands-on workshops where you'll learn to temper chocolate, make delicious Easter-themed treats or nibble your way through a luxurious DIY chocolate tasting at home.
