Ingredients:

• 125g (4.4 oz) butter, at room temperature.
• 60g (2.1 oz) icing sugar and more for dusting.
• 100g (3.5 oz) plain flour.
• 25g (0.8 oz) cornflour.
• 20g (0.7 oz) cocoa powder.

How to Make Chocolate Melting Moments

1. Beat butter and sugar using a hand beater or an electric beater on low until smooth, creamy and combined.
2. Sift the plain flour, cornflour and cocoa together into a bowl (if you don’t have a sieve, just make sure you mix them well until combined).
3. Add the flour mixture little at a time to the butter mixture and mix until its all combined.
4. Make small balls with the dough and press gently. Space them a good 2 inches apart on a tray. The cookies spread while baking. I didn’t need to use a baking sheet, the cookies were quite well-behaved and didn’t stick to the tray at all.
5. Bake in a preheated oven at 180 C. Bake for about 30 minutes.
6. Let it cool completely before removing from the tray and
7. Dust with some icing sugar.

Notes:

• You can store these for about 4 days in an air tight container.
• Its great to pack and send people, or to take to someone’s house when u are visiting.
• If u want a more rounded shape for your chocolate melting moments, shape into
  balls and don’t flatten. The cookies flatten as they bake so the
  rounder u start off, the more rounded the end result.

1. Skin a young woodchuck.
2. Clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in the foreleg near the body.
3. Cut the woodchuck into serving pieces.
4. Soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda.
5. Drain and dry the pieces.
6. Sprinkle them with salt and pepper.
7. Roll them in flour.
8. Heat 3 tablespoons fat in a heavy pot with with 1 clove of garlic.
9. Brown the pieces of meat on all sides.
10. Add 1 cup of water.
11. Add a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf and 1 sprig of fresh thyme, all tied together.
12. Cover the pot lightly.
13. Let the meat simmer for about 2 hours or until its tender, adding a little water as needed.
14. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.

List of ingredients required:

• 1 Young woodchuck.
• Water.
• 1/2 cup vinegar.
• 1 teaspoon baking soda.
• Salt.
• Pepper.
• 3 Tablespoons fat.
• 1 Clove of garlic.
• 3 Sprigs of parsley.
• 1 Spray of celery leaves.
• 1/2 Bay lea.
• 1 Sprig of fresh thyme.
• 2 Tablespoons butter.
• 1 Teaspoon Worcestershire sauce.

1. Soak a country ham overnight.
2. Scrub it thoroughly under running water.
3. Cover it with cold water.
4. Bring the water to a boil.
5. Simmer the ham for 18 to 20 minutes per pound.
6. Let it cool.
7. Cut the skin away.
8. Carve the top of the ham in several thin slices.
9. Cut small uniform circles from these slices.
10. Cut matching rounds of páté de foie gras.
11. Sandwich them with rounds of ham.
12. Coat these medallions with Madeira aspic and decorate each with a small circle of truffle.
13. Arrange a small dome of cooked vegetables glazed with aspic on top of the ham.
14. Arrange an overlapping ring of ham.-and-goose-liver medallions around the vegetables.
15. Edge the ring with chopped aspic mixed with chopped truffles.
16. Coat the sides of the ham and the shank bone with aspic.
17. Decorate to taste with small cutouts of carrot and truffle.
18. Cover the end of the shank bone with a paper frill.
19. Garnish the platter with small tart shells made with puff pastry or unsweetened tart pastry.
20. Fill them with cooked peas, small cooked carrots and potatoes cut in olive shapes, all chilled and glazed with aspic.
21. Cut a slice from the top of small vegetables bound with aspic.
22. Use to complete the garnish.

List of ingredients required:

• Country ham.
• Water.
• Páté de foie gras.
• Madeira aspic.
• Truffle.
• Cooked vegetables (carrots balls, peas and potato balls.)
• Ham and goose liver medallions.
• Carrots.
• Peas.
• Potatoes.
• Puff pastry or unsweetened puff pastry.