Lea Hogg

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I had to borrow the photo of St Peter’s Pool in the South of the island. An amazing place and a must to visit if you are here.

And some more fun with these chocolates studded with cherries. They are tiny, just bite size and great as a treat but also look stunning on a table served with coffee. Rather than moulds, I used cutters and you simply push the chocolates out once they are set to get completely perfect shapes.

To make 12, you will need:

300g white chocolate
1 spoon Olive oil
6 cherries, stone removed, cut in half
12 Cutters
Baking paper

Line a dish with baking paper. Place the cutters on top of the paper.
Melt the chocolate. Add a spoon of olive oil and stir.
Use a measuring jug to pour the melted chocolate into the cutters.
Before it solidifies place half a cherry in the centre of each cutter.
Place in the fridge for an hour.
Push out of the cutters and serve.