Dr. Oetker Milk and White Giant Chocolate Stars, 20g

Product Information

Set the stars slightly apart on the baking sheets to allow for expansion, then cover lightly with clingfilm and chill for 15 minutes. Turn the dough out onto an unfloured worktop (flour will leave white marks on the dough) and gently knead to a flat disc. The biscuits are quite fragile – a tip might break off, but you can ‘glue’ it back with a dab of ganache.

The dark chocolate-hazelnut ganache that fills these rich chocolate shortbread biscuits is an adult version of that childhood treat. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement. Giant Chocolate Stars are made from premium quality milk and white chocolate so they taste as good as they look. Oetker can guarantee that with the help of our tips, tricks and long-loved products, there's always joy in the making.There are plenty of bowl-licking, confetti-sprinkling, happy little moments to be had when you're creating something special (even if you make the odd slip up here or there). Tip the hazelnuts into a small baking dish or tin and toast in the oven for 7–10 minutes until a good golden brown. One at a time, dip the rounded base of each whole hazelnut in the melted chocolate, then set it in the centre of a star biscuit. Uncover the stars and bake in the heated oven for about 12 minutes until just firm but not coloured – watch them carefully as the chocolate dough can quickly turn very dark around the tips (this would make the biscuits taste bitter).

You want an even number – the dough should make 40 stars – but a few extra will allow for breakages. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included.In very warm weather, or if your dough feels soft, wrap it in clingfilm and chill for about 15 minutes until firm enough to roll out. Top each star with a second star, placing the biscuits underside to underside and matching up the points.

Ingredients: 50% MILK chocolate (sugar, cocoa butter, whole MILK powder, cocoa mass, MILK fat, emulsifier (sunflower lecithins), flavouring), 50% white chocolate (sugar, cocoa butter, whole MILK powder, emulsifier (sunflower lecithins), flavouring). The chocolate-hazelnut paste popularised by the chocolate-makers of Turin in the 19th century was the forerunner of Nutella, the spread that children all over the world know and love.While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. Sift the flour, cocoa powder and salt into the bowl and mix in with a wooden spoon or plastic spatula, then use your hands to bring the mixture together into a firm dough. These giant chocolate stars are easy to use and ideal for baking with kids and creating a stylish finish. Break or chop up the chocolate into even-sized pieces and put into a small, heavy-based pan with the cream, butter and salt. Remove from the oven and leave the stars to firm up on the baking sheets for 3 minutes before carefully transferring them to a wire rack to cool – the biscuits will be very fragile until completely cold.

Because those lucky people who get a bite will know it's been made with pride, passion, excitement, love, hope and care. Using about a rounded teaspoon of ganache for each, gently spread the ganache over the underside of 20 stars. The delicious chocolate has been moulded into star shaped decorations ideal for adding instant wow factor to cakes and desserts.Spoon the rest of the melted chocolate into the piping bag and snip off the end to make a small opening.