Sugar and spice cocoa nib kisses

“I love texture in chocolate, especially crunch, so these are a winner every time and perfect if you fancy a mix of crunch, melt and spice. The spices here are the ones I love best, but they’re just a guide, so if you don’t like cinnamon but love ginger, simply make a swap. The same goes for any of the spices.” – Paul A. Young, author of The Joy of Chocolate

Makes 25 kisses

200g (7oz) your homemade

chocolate (page 59)

100g (3 1/2oz) roasted cocoa nibs

50g (11/2oz) demerara sugar

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon black pepper

Line a baking tray with baking paper.

Melt half of your homemade chocolate in a heatproof bowl set over a pan of hot water, and chop the rest into small pieces. Mix the chopped chocolate into the melted chocolate until everything has melted.

Stir in the rest of the ingredients, then use a teaspoon to dollop small portions on to the prepared baking tray – each one should be about 25g.

Tap the tray once on the worktop so that each portion becomes slightly spread out, but not too much – it’s a kiss, not a button.

Refrigerate for 15 minutes to set, then store at room temperature.

Present in chocolate boxes as a gift or store in an airtight container for up to 3 months.

To add more joy While your buttons are still unset, add your favourite decorations, glitters or sprinkles.

This is an extract from The Joy of Chocolate by Paul A. Young

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