6000 miles and a ferry ride to chocolate heaven.

Thousands of lights sparkled on the water as little tug boats puttered across the black harbour.  I knew it was going to be a special night.  My mum and brother were coming to visit us and were arriving early evening.  That meant we could take them into the city and give them a great meal!  When they arrived, we spent an hour or two drinking champagne, laughing together and gazing out at my favourite skyline in the world.

We took a ferry across the harbour and made our way to a popular Australian-run restaurant.  I’d chosen it specifically because of their great puddings and if there’s one thing that lights up my mum’s world, it’s a good pudding.  The finale to the meal was Mars bar cheesecake and some chocolate filo parcels with chocolate sauce for pouring.  My mum was in chocolate heaven, and to this day, I think those little parcels of molten indulgence were the highlight of her trip to Hong Kong.

I’ve been dying to make these for a few years now and finally, very late last night, I did.  Realising that there was no need to make a ganache or mess around with hazelnuts and other distractions, I grabbed the filo out of the fridge and a bar of chocolate and fired up the oven.  I knew exactly what I was going to do and I knew it would take a matter of minutes.

Twelve minutes later, I bit into the crispy filo, felt the warm chocolate ooze onto my tongue and was transported back to that night in Hong Kong.  My mum doesn’t know it yet, but soon she’ll be back in Hong Kong too; and this time, she won’t have to fly six thousand miles.

Chocolate filo parcels

100g of your favourite chocolate

filo pastry

salted butter (melted)

icing sugar

Lay one sheet of filo on a dry surface and brush all over with melted butter.  Gently lay another sheet of filo over the top and smooth it out.  Use a plastic spatula to cut squares with sides measuring about two inches.  Place a square of chocolate in the middle and brush melted butter around it.  Lift the corners to the middle, pinch and twist them gently to seal the parcel.

Brush a line of melted butter onto a baking tray and place each parcel along this line.  Finally, brush a little more (yes, more!) melted butter onto the parcels and put them into the oven at 200 degrees Celsius until they are golden.  They’ll take around six or seven minutes.  Remove the parcels from the oven and place them gently on kitchen paper to cool slightly.  Taking a bite now will leave you with plenty of burns to your mouth, so resist the urge and give them some time.  Dust the parcels with icing sugar and serve.

I’ve tried a few different ideas using the filo parcel premise.  I’ve put half a glace cherry inside with a square of chocolate on top (it worked, but you’ll have to make the filo square slightly bigger).  Serving this at the end of a meal means you can have fun by serving a trio of white, milk and dark chocolate parcels.  You could add chopped nuts, peanut butter, marsh mallow, all kinds of little surprises!  They would also be nice served with a little extra chocolate sauce, if you’re a real chocoholic.  Whatever you do, it’ll feel like a wonderful little treat!  Enjoy!


3 thoughts on “6000 miles and a ferry ride to chocolate heaven.

  1. I love the flaky texture of filo dough and I love chocolate, so this sounds like a win, win situation. I’m looking forward to experimenting with this recipe soon!

  2. Pingback: The many faces of filo. |

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