A sweet wedding favour is a small symbol of luck and love to give your wedding guests as a thank you for sharing your special day. These are just a couple of simple yet beautiful ideas from At The Kitchen in Cheadle Hulme, which can be made easily and, when wrapped and labelled, look absolutely gorgeous.
Ruby Chocolate Bark
For these lovely chocolate bites, choose the best chocolate you can find. We have gone for a fruity ruby chocolate, which looks great decorated with the freeze-dried raspberries and chopped pistachios and rose petals. You can really play with this idea and switch up the type and flavour of chocolate and toppings.
Makes approx. 30 favours
300g ruby chocolate 10g freeze-dried raspberries 50g chopped pistachios Rose petals (or your preferred chocolate and toppings)
- Line a 12cm x 24cm baking tray with parchment paper.
- Break up the chocolate into pieces and place in a large bowl set over a pan of gently simmering water. Gently melt the chocolate, stirring occasionally until melted and smooth.
- Pour the melted chocolate onto the lined baking tray and using a spoon or spatula, spread the chocolate evenly over the baking tray.
- Whilst the chocolate is still melted, scatter over the dried raspberries, pistachios and rose petals.
- Allow to set in the fridge. To portion into pieces, use a knife dipped into boiling water and cut the chocolate into neat, uniform shapes or, for a more rustic look, break the chocolate into shards.
These look so effective and can be coloured to match the whole colour scheme of your wedding. Look for small petit four boxes to present the meringues in.
Makes approx.50-60 small favours (we suggest four to five per guest)
3 egg whites 300g caster sugar Gel food colouring (optional)
- Preheat your oven to 120°C/fan 100°C/gas mark 1⁄2. Line two baking trays with parchment paper.
- Place the egg whites in a large bowl and beat until they have doubled in size and look foamy. Start incorporating the sugar a spoonful at a time, whisking whilst you do.
Once the meringue is thick, glossy and holding stiff peaks, whisk in the food colouring to your desired shade.
- Fit a piping bag with a round nozzle. For striped meringue kisses, paint a line of food colouring down the inside of your piping bag.
- Fill the piping bag with the meringue mixture. Holding the piping bag vertically over the baking tray, gently squeeze the bag, pulling up and away as you do to create a peak. Bake for 50 minutes or until crisp. Note: baked meringues should lift off the parchment paper easily.
To find the recipes simply scan the QR code and enjoy! At the Kitchen / 5 Warren Road / Cheadle Hulme / Cheadle SK8 5AA 0161 282 2050
Images: Craig Robertson