For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface. When
Place cream and baking chocolate in a small heatproof bowl
Stir in cranberries and grated chocolate. Drop tablespoons of mixture about
Preheat oven to 350\u00b0. Line 11 x 15-inch pan with parchment paper. Score graham crackers and place on parchment paper. In a saucepan, melt the oleo and butter. Then add the sugar. Bring to a boil and boil 1 minute. Pour over graham crackers and bake in 350\u00b0 oven for 10 minutes. Remove from oven and top with chocolate melts or chocolate chips. Spread evenly over all. Cool. Break at seams.
oom.
Place the white chocolate chips into a medium,
cup ovenproof dish.
Using an electric beater, beat egg
ntil chocolate melts and mixture is smooth. Set aside.
Using an electric
th a metal spoon until chocolate melts and the mixture is smooth
th the whisk attachment (or using a hand-held mixer),
Chocolate Ganche:
Bring the soy
nch diameter springform cake pan. Using a mixer, beat 1/4
br>Stir butter, chopped white chocolate, sugar, milk and golden syrup
br>Meanwhile, to make the chocolate custard, in a medium bowl
anilla extract and rum, if using. Scrape down sides of bowl
o roll out dough, prepare chocolate filling: In 2-quart saucepan
owly whisk into the chocolate mixture. If the chocolate mixture is very
emove from heat. Put Candy Melts in top pan and set
ime, into the egg mixture using a metal spoon. Spoon the
Line a baking sheet with parchment paper. Pat lychees dry with paper towel. Push a little ginger into center of each lychee.
Place chocolate in a heatproof bowl over a saucepan of simmering water 5 minutes, stirring until chocolate melts. Remove bowl from heat and, working quickly, dip lychees into chocolate, one at a time. Place onto prepared sheet and chill for 1 hour.
Place each lychee on a rose petal, if using, and serve.
arge baking sheets with parchment. Using an electric mixer, beat butter