white chocolate-covered pork scratchings and frazzles

Finally I have had a bit of free time to just chill out, and do nothing. Except that I can't really do either of those things, so instead, I decided to make chocolate-covered Frazzles, and chocolate covered pork scratchings.

If you have a sweet tooth, and you like pork scratchings (which means you almost certainly like Frazzles too), you will like these a lot.

Without further ado.




Ingredients

* Frazzles, Pork Scratchings
* Maple syrup (the maple flavour compliments the artificial bacon flavour of the Frazzles perfectly) (4 big tablespoons)
* Butter (3 tablespoons)
* White chocolate (150g)


Method

1. Create a bain-marie. (a pan floating in boiling water contained in a bigger pan).
2. Bash up all the chocolate (150g), and put it in the pan with the syrup and butter. Stir and melt.
3. Put the frazzles and or pork rinds in. Stir gently - don't break the Frazzles.
4. As soon as you get them covered in sauce, take them out and put them either in cupcake papers or a greased sheet.
5. Cool, eat.


In go the Frazzles. I am feeling pretty good at this point.



I test a bit on the dog. He lives.



The mixture is not quite hot enough to burn your hands, so this helps when laying them out.



These would look really appetising if I had better lighting and better phone camera.


Conclusion

These are brilliant. I would deffo serve them at a party. I kind of prefer the Frazzles, but they are both really good.

Learnings:

* Smaller pieces are better. A whole cupcake is a bit too intense to eat.
* I would serve all the bits individually.
* Do not use Milky Bar - it's too sweet. Use a slab of white chocolate designed for cooking.
* A garnish would be good - maybe a bit of real bacon, or parsley.
* The maple is really good.