Hands up who remembers Jazzies? Chocolate buttons covered in a generous layer of hundreds and thousands, one of my favourite things about pick and mix. From jars in the newsagents way back in the day when penny sweets actually cost a penny, or over priced at the cinema pick ‘n mix, my paper bag would inevitable be mostly made up of these.
Last weekend, over a champagne soaked brunch, someone mentioned these and I haven’t been able to stop thinking about them since. I haven’t been able to find them in Hong Kong; Needless to say, this big city lacks a village corner shop. These home made versions are delicious. Made with good quality chocolate, they’re richer and creamer than the ones from the sweet shop. The hundreds and thousands stain your fingers shades of pink and blue as the chocolate begins to melt on your fingers. Sticky fingered and happy, I went right back to my childhood.
These are very easy to make, they take about 10 minutes to put together, but they are so very worth it. You can use any sort of chocolate you fancy. Dark chocolate ones made super thin to end a dinner party, bags of white chocolate ones as wedding favours. I’m very tempted to make a tray of giant ones, for no particular reason, just because they’d be wonderful. How cute would they look on cupcakes too, perched on a mountain of butter cream? I used Lindt chocolate and made some with milk chocolate and some with white. I can’t decide which ones I like best.
(makes about 20 small Jazzies)
100g chocolate – use any sort you fancy
Hundreds and Thousands
Use something small and round to draw circles on grease-proof baking paper. Turn the paper over (so you pen or pencil doesn’t come off in your chocolate) and put it on a baking sheet.
Gently melt your chocolate. Leave it to cool for a few minutes, then place teaspoon amounts into each circle. Carefully spread it out until it fills the circle.
Sprinkle hundreds and thousands all over.
Leave to cool entirely.